Peach Upside-Down Cake
Updated October 11, 2023
Craig Lee for The New York Times
- Total Time
- 45 minutes
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ pound/114 grams unsalted butter, softened, plus more for greasing the pan
3 large, ripe peaches
1 ¼ cup/250 grams sugar
1 cup/128 grams flour
¾ teaspoon baking powder
¼ teaspoon ground nutmeg
3 eggs
¾ cup crème fraîche
Nutritional analysis per serving (8 servings)
45 grams carbs; 103 milligrams cholesterol; 358 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 2 grams fiber; 73 milligrams sodium; 6 grams protein; 39 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.
- Step 2
Pit the peaches and cut into slices about ½-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
- Step 3
Combine ½ cup/100 grams of the sugar with ¼ cup/60 milliliters of water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
- Step 4
In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
- Step 5
In another medium bowl, beat together the butter and remaining ¾ cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
- Step 6
Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.
Your caramel might harden by the time you spread the batter on top of the peaches. Don't worry. It'll melt by the time it comes out of the oven.
Private Notes
Comments
I added a pinch of salt to the batter. If you arrange the peaches (I used 2 peaches), then scatter a handful or two of blueberries over them before adding the caramel, it comes out gorgeous, with the peaches arrayed against a purple background.
I just made this and it turned out beautifully. I did use a 9-inch cake pan instead of the pie pan listed in the recipe. It was finished baking in 35 minutes; it flipped out easily. I'm not sure why some people are using springform pans; it wouldn't seem helpful and it's not necessary. For novice caramel makers: it takes a while for the sugar to turn amber but once it starts, it turns quickly. Have the peaches in the pan and pour the caramel in immediately.
If you haven't made caramel before, I highly recommend researching how to do it (just Google it) because you cannot make it correctly from these instructions, which assume you already know what to do. (For example, you should not stir it while you are cooking it.) My first effort was a complete disaster as all the sugar recrystalized. My second effort also didn't work as I panicked that it was going to burn and I stopped too soon, and basically poured sugar water on the fruit.
Was excellent, especially liked the ratio of cake to fruit (it's not a thick cake). Followed the recipe exactly for the caramel and it worked perfectly, no need for watching videos or getting educated on it like other reviewers said. However - I used superfine sugar and a thick bottomed pot (from a medium pressure cooker), which I think helped. Batter changes: Decreased sugar to 100gr. Added 1tsp vanilla and 1/4 salt. Did half AP flour, half almond flour (70gr each). Will use almond extract nt
1st -- thanks for all the comments, they helped. Bathed peeled peach slices in lemon-water to prevent discoloration. Omitted nutmeg and added ¼tsp salt, ½tsp vanilla, and ¾tsp cardamom to flour prior to sifting. Made in springform without parchment paper, no problems with leakage but did place on rimmed sheet just in case. You are so right, it's best the day it's made so make sure to eat it all right away.
I made this on a hot muggy day and just like it says “perfect for a day when thinking of turning on the oven impossible ” it was quick easy and delicious I tried it with crème fraiche and vanilla ice cream I preferred the ice cream. And yes to the note about caramelizing the sugar once it starts it moves very quickly this is a keeper