Peach Upside-Down Cake Scrumptious and Simple Recipe

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- Peaches: Use 4 ripe peaches. Choose peaches that are soft but not mushy. They should smell sweet and fragrant. Fresh peaches add the best flavor. - Dry Ingredients: Gather these: - 1 cup all-purpose flour, sifted - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 cup granulated sugar These ingredients help the cake rise and give it a warm flavor. - Wet Ingredients: You will need: - 1/4 cup unsalted butter, melted and slightly cooled - 1/2 cup plain Greek yogurt, at room temperature - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract These keep the cake moist and rich. - Whipped cream or vanilla ice cream: These add a creamy touch and balance the sweetness of the cake. - Fresh mint for garnish: This adds a pop of color and a fresh taste. For the complete guide, check the Full Recipe. 1. First, preheat your oven to 350°F (175°C). This helps the cake cook evenly. 2. Next, take a 9-inch round cake pan. Lightly grease it with butter or use parchment paper. This makes it easy to remove the cake later. 3. In a small bowl, combine 1/4 cup melted butter and 1/2 cup packed brown sugar. Stir until smooth. 4. Pour this mixture into your prepared pan. Spread it evenly with a spatula or spoon. 1. Now, take 4 ripe peaches. Remove the pits and slice them into wedges. 2. Arrange the peach slices in a circular pattern on top of the butter and sugar mix. 3. Make it pretty! This will look great when you flip the cake over. 1. In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon. This is your dry mix. 2. In a large bowl, beat together 1/2 cup granulated sugar and 1/2 cup plain Greek yogurt. Mix until smooth. 3. Add 2 large eggs, one at a time. Mix well after each addition. Then, stir in 1 teaspoon of pure vanilla extract. 4. Gradually fold the dry mix into the wet mix. Use a spatula or wooden spoon. Be gentle to keep the batter light and fluffy. 5. Carefully pour the batter over the peaches in the cake pan. Smooth the top with a spatula for an even surface. Follow the [Full Recipe] for baking and serving instructions! How to check for doneness To check if your cake is done, use a toothpick. Insert it in the center. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter, bake it a bit longer. This simple test helps ensure your cake has the right texture. Tips for avoiding overmixing Mix the batter gently. Overmixing can make the cake tough. After adding dry ingredients, stir until just combined. A few lumps are okay. This keeps your cake light and fluffy, which is what we want. Serving suggestions to enhance flavor Serve your cake warm or at room temp. A dollop of whipped cream or a scoop of vanilla ice cream pairs well. This adds creaminess and richness that complements the sweet peaches. You can also drizzle some caramel sauce for extra flavor. Using garnishes for visual appeal Fresh mint leaves add a pop of color. Place them on top of the cake for a fresh look. You can also sprinkle some cinnamon or powdered sugar to enhance the visual appeal. Each garnish adds an extra touch that makes the cake stand out. {{image_4}} You can change the fruit in this recipe. Try using pears or apples instead of peaches. Each fruit gives a new taste. If you want a gluten-free option, use almond flour or coconut flour. These flours work well in cakes, making them light and tasty. Want to make your cake stand out? Add spices like nutmeg or ginger. These spices add warmth and depth to every bite. You can also mix in nuts like walnuts or pecans. They add a nice crunch and pair well with the soft cake and fruit. For the full recipe, check out the Peach Paradise Upside-Down Cake. After baking, let the Peach Upside-Down Cake cool in the pan for about 10 minutes. This step helps the cake set and makes it easier to flip. To cool the cake completely, transfer it onto a wire rack. If you don’t have a wire rack, a plate will work just fine. For storing leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the fridge for up to five days. This keeps the cake moist and fresh. If you want to keep it longer, consider freezing. To freeze the cake, first make sure it is completely cool. Wrap it tightly in plastic wrap, and then wrap it again in aluminum foil. This double layer protects the cake from freezer burn. You can freeze the cake for up to three months. When you are ready to enjoy it, simply take it out of the freezer. Let it thaw in the fridge overnight. For quicker thawing, leave it at room temperature for a few hours. After thawing, you can warm it in the oven for a few minutes at 350°F (175°C) to restore its fresh taste. For the full recipe, check out the [Full Recipe]. Can I use canned peaches for this recipe? Yes, you can use canned peaches. Drain them well to remove excess syrup. This helps keep the cake from getting too wet. Fresh peaches are best if you can find them. They add more flavor and texture. How can I make the cake less sweet? To make the cake less sweet, reduce the brown and granulated sugar. You can cut each by a third. You may also swap some sugar for unsweetened applesauce. This keeps the cake moist while lowering the sweetness. What to do if the cake sticks to the pan? If your cake sticks, let it cool longer before trying to remove it. Run a knife around the edges to loosen it. If it still sticks, try placing a damp cloth on the bottom for a few minutes. The steam helps release the cake. How to avoid a soggy bottom in the cake? To prevent a soggy bottom, use ripe but firm peaches. Avoid over-pouring the butter and brown sugar mix. Make sure to bake the cake until it’s done. A toothpick should come out clean or with a few crumbs. Best methods to warm up leftover cake To reheat leftover cake, place a slice in the microwave for about 10-15 seconds. If you prefer the oven, wrap the cake in foil and heat at 350°F for 10 minutes. This keeps it soft and delicious. Enjoy with a scoop of vanilla ice cream for an extra treat! You now have all the details to make a delicious peach cake. We covered ingredients like ripe peaches and key dry and wet elements. I shared step-by-step instructions on mixing and baking. Don’t forget the tips for perfect texture and fancy presentation. Explore variations to customize your cake with different fruits or flavors. Finally, know how to store and reheat leftovers to keep them fresh. Baking is fun, and with these steps, you’ll impress everyone with your skills. Enjoy your peach cake and get creative!

WANT TO SAVE THIS RECIPE?

Are you ready for a dessert that impresses? This Peach Upside-Down Cake is simple to make and oh-so-scrumptious. Juicy peaches sit atop a soft, fluffy cake that’ll have your family asking for seconds. In this post, I’ll guide you through choosing the right ingredients, step-by-step instructions, and useful tips. Let’s dive in and create a show-stopping treat that’s perfect for any occasion!

Jump to Recipe

Ingredients

Main Ingredients

– Peaches: Use 4 ripe peaches. Choose peaches that are soft but not mushy. They should smell sweet and fragrant. Fresh peaches add the best flavor.

– Dry Ingredients: Gather these:

– 1 cup all-purpose flour, sifted

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/2 cup granulated sugar

These ingredients help the cake rise and give it a warm flavor.

– Wet Ingredients: You will need:

– 1/4 cup unsalted butter, melted and slightly cooled

– 1/2 cup plain Greek yogurt, at room temperature

– 2 large eggs, at room temperature

– 1 teaspoon pure vanilla extract

These keep the cake moist and rich.

Optional Toppings

– Whipped cream or vanilla ice cream: These add a creamy touch and balance the sweetness of the cake.

– Fresh mint for garnish: This adds a pop of color and a fresh taste.

For the complete guide, check the Full Recipe.

Step-by-Step Instructions

Preparation Steps

1. First, preheat your oven to 350°F (175°C). This helps the cake cook evenly.

2. Next, take a 9-inch round cake pan. Lightly grease it with butter or use parchment paper. This makes it easy to remove the cake later.

3. In a small bowl, combine 1/4 cup melted butter and 1/2 cup packed brown sugar. Stir until smooth.

4. Pour this mixture into your prepared pan. Spread it evenly with a spatula or spoon.

Arranging the Peaches

1. Now, take 4 ripe peaches. Remove the pits and slice them into wedges.

2. Arrange the peach slices in a circular pattern on top of the butter and sugar mix.

3. Make it pretty! This will look great when you flip the cake over.

Mixing Ingredients

1. In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon. This is your dry mix.

2. In a large bowl, beat together 1/2 cup granulated sugar and 1/2 cup plain Greek yogurt. Mix until smooth.

3. Add 2 large eggs, one at a time. Mix well after each addition. Then, stir in 1 teaspoon of pure vanilla extract.

4. Gradually fold the dry mix into the wet mix. Use a spatula or wooden spoon. Be gentle to keep the batter light and fluffy.

5. Carefully pour the batter over the peaches in the cake pan. Smooth the top with a spatula for an even surface.

Follow the [Full Recipe] for baking and serving instructions!

Tips & Tricks

Baking Tips

How to check for doneness

To check if your cake is done, use a toothpick. Insert it in the center. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter, bake it a bit longer. This simple test helps ensure your cake has the right texture.

Tips for avoiding overmixing

Mix the batter gently. Overmixing can make the cake tough. After adding dry ingredients, stir until just combined. A few lumps are okay. This keeps your cake light and fluffy, which is what we want.

Presentation Tips

Serving suggestions to enhance flavor

Serve your cake warm or at room temp. A dollop of whipped cream or a scoop of vanilla ice cream pairs well. This adds creaminess and richness that complements the sweet peaches. You can also drizzle some caramel sauce for extra flavor.

Using garnishes for visual appeal

Fresh mint leaves add a pop of color. Place them on top of the cake for a fresh look. You can also sprinkle some cinnamon or powdered sugar to enhance the visual appeal. Each garnish adds an extra touch that makes the cake stand out.

Variations

Substitutions

You can change the fruit in this recipe. Try using pears or apples instead of peaches. Each fruit gives a new taste. If you want a gluten-free option, use almond flour or coconut flour. These flours work well in cakes, making them light and tasty.

Flavor Enhancements

Want to make your cake stand out? Add spices like nutmeg or ginger. These spices add warmth and depth to every bite. You can also mix in nuts like walnuts or pecans. They add a nice crunch and pair well with the soft cake and fruit.

For the full recipe, check out the Peach Paradise Upside-Down Cake.

Storage Info

Cooling and Storing

After baking, let the Peach Upside-Down Cake cool in the pan for about 10 minutes. This step helps the cake set and makes it easier to flip. To cool the cake completely, transfer it onto a wire rack. If you don’t have a wire rack, a plate will work just fine.

For storing leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the fridge for up to five days. This keeps the cake moist and fresh. If you want to keep it longer, consider freezing.

Freezing Guidelines

To freeze the cake, first make sure it is completely cool. Wrap it tightly in plastic wrap, and then wrap it again in aluminum foil. This double layer protects the cake from freezer burn. You can freeze the cake for up to three months.

When you are ready to enjoy it, simply take it out of the freezer. Let it thaw in the fridge overnight. For quicker thawing, leave it at room temperature for a few hours. After thawing, you can warm it in the oven for a few minutes at 350°F (175°C) to restore its fresh taste.

For the full recipe, check out the [Full Recipe].

FAQs

Common Questions

Can I use canned peaches for this recipe?

Yes, you can use canned peaches. Drain them well to remove excess syrup. This helps keep the cake from getting too wet. Fresh peaches are best if you can find them. They add more flavor and texture.

How can I make the cake less sweet?

To make the cake less sweet, reduce the brown and granulated sugar. You can cut each by a third. You may also swap some sugar for unsweetened applesauce. This keeps the cake moist while lowering the sweetness.

Troubleshooting

What to do if the cake sticks to the pan?

If your cake sticks, let it cool longer before trying to remove it. Run a knife around the edges to loosen it. If it still sticks, try placing a damp cloth on the bottom for a few minutes. The steam helps release the cake.

How to avoid a soggy bottom in the cake?

To prevent a soggy bottom, use ripe but firm peaches. Avoid over-pouring the butter and brown sugar mix. Make sure to bake the cake until it’s done. A toothpick should come out clean or with a few crumbs.

Reheating Suggestions

Best methods to warm up leftover cake

To reheat leftover cake, place a slice in the microwave for about 10-15 seconds. If you prefer the oven, wrap the cake in foil and heat at 350°F for 10 minutes. This keeps it soft and delicious. Enjoy with a scoop of vanilla ice cream for an extra treat!

You now have all the details to make a delicious peach cake. We covered ingredients like ripe peaches and key dry and wet elements. I shared step-by-step instructions on mixing and baking. Don’t forget the tips for perfect texture and fancy presentation. Explore variations to customize your cake with different fruits or flavors. Finally, know how to store and reheat leftovers to keep them fresh. Baking is fun, and with these steps, you’ll impress everyone with your skills. Enjoy your peach cake and get creative!

- Peaches: Use 4 ripe peaches. Choose peaches that are soft but not mushy. They should smell sweet and fragrant. Fresh peaches add the best flavor. - Dry Ingredients: Gather these: - 1 cup all-purpose flour, sifted - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 cup granulated sugar These ingredients help the cake rise and give it a warm flavor. - Wet Ingredients: You will need: - 1/4 cup unsalted butter, melted and slightly cooled - 1/2 cup plain Greek yogurt, at room temperature - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract These keep the cake moist and rich. - Whipped cream or vanilla ice cream: These add a creamy touch and balance the sweetness of the cake. - Fresh mint for garnish: This adds a pop of color and a fresh taste. For the complete guide, check the Full Recipe. 1. First, preheat your oven to 350°F (175°C). This helps the cake cook evenly. 2. Next, take a 9-inch round cake pan. Lightly grease it with butter or use parchment paper. This makes it easy to remove the cake later. 3. In a small bowl, combine 1/4 cup melted butter and 1/2 cup packed brown sugar. Stir until smooth. 4. Pour this mixture into your prepared pan. Spread it evenly with a spatula or spoon. 1. Now, take 4 ripe peaches. Remove the pits and slice them into wedges. 2. Arrange the peach slices in a circular pattern on top of the butter and sugar mix. 3. Make it pretty! This will look great when you flip the cake over. 1. In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon. This is your dry mix. 2. In a large bowl, beat together 1/2 cup granulated sugar and 1/2 cup plain Greek yogurt. Mix until smooth. 3. Add 2 large eggs, one at a time. Mix well after each addition. Then, stir in 1 teaspoon of pure vanilla extract. 4. Gradually fold the dry mix into the wet mix. Use a spatula or wooden spoon. Be gentle to keep the batter light and fluffy. 5. Carefully pour the batter over the peaches in the cake pan. Smooth the top with a spatula for an even surface. Follow the [Full Recipe] for baking and serving instructions! How to check for doneness To check if your cake is done, use a toothpick. Insert it in the center. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter, bake it a bit longer. This simple test helps ensure your cake has the right texture. Tips for avoiding overmixing Mix the batter gently. Overmixing can make the cake tough. After adding dry ingredients, stir until just combined. A few lumps are okay. This keeps your cake light and fluffy, which is what we want. Serving suggestions to enhance flavor Serve your cake warm or at room temp. A dollop of whipped cream or a scoop of vanilla ice cream pairs well. This adds creaminess and richness that complements the sweet peaches. You can also drizzle some caramel sauce for extra flavor. Using garnishes for visual appeal Fresh mint leaves add a pop of color. Place them on top of the cake for a fresh look. You can also sprinkle some cinnamon or powdered sugar to enhance the visual appeal. Each garnish adds an extra touch that makes the cake stand out. {{image_4}} You can change the fruit in this recipe. Try using pears or apples instead of peaches. Each fruit gives a new taste. If you want a gluten-free option, use almond flour or coconut flour. These flours work well in cakes, making them light and tasty. Want to make your cake stand out? Add spices like nutmeg or ginger. These spices add warmth and depth to every bite. You can also mix in nuts like walnuts or pecans. They add a nice crunch and pair well with the soft cake and fruit. For the full recipe, check out the Peach Paradise Upside-Down Cake. After baking, let the Peach Upside-Down Cake cool in the pan for about 10 minutes. This step helps the cake set and makes it easier to flip. To cool the cake completely, transfer it onto a wire rack. If you don’t have a wire rack, a plate will work just fine. For storing leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the fridge for up to five days. This keeps the cake moist and fresh. If you want to keep it longer, consider freezing. To freeze the cake, first make sure it is completely cool. Wrap it tightly in plastic wrap, and then wrap it again in aluminum foil. This double layer protects the cake from freezer burn. You can freeze the cake for up to three months. When you are ready to enjoy it, simply take it out of the freezer. Let it thaw in the fridge overnight. For quicker thawing, leave it at room temperature for a few hours. After thawing, you can warm it in the oven for a few minutes at 350°F (175°C) to restore its fresh taste. For the full recipe, check out the [Full Recipe]. Can I use canned peaches for this recipe? Yes, you can use canned peaches. Drain them well to remove excess syrup. This helps keep the cake from getting too wet. Fresh peaches are best if you can find them. They add more flavor and texture. How can I make the cake less sweet? To make the cake less sweet, reduce the brown and granulated sugar. You can cut each by a third. You may also swap some sugar for unsweetened applesauce. This keeps the cake moist while lowering the sweetness. What to do if the cake sticks to the pan? If your cake sticks, let it cool longer before trying to remove it. Run a knife around the edges to loosen it. If it still sticks, try placing a damp cloth on the bottom for a few minutes. The steam helps release the cake. How to avoid a soggy bottom in the cake? To prevent a soggy bottom, use ripe but firm peaches. Avoid over-pouring the butter and brown sugar mix. Make sure to bake the cake until it’s done. A toothpick should come out clean or with a few crumbs. Best methods to warm up leftover cake To reheat leftover cake, place a slice in the microwave for about 10-15 seconds. If you prefer the oven, wrap the cake in foil and heat at 350°F for 10 minutes. This keeps it soft and delicious. Enjoy with a scoop of vanilla ice cream for an extra treat! You now have all the details to make a delicious peach cake. We covered ingredients like ripe peaches and key dry and wet elements. I shared step-by-step instructions on mixing and baking. Don’t forget the tips for perfect texture and fancy presentation. Explore variations to customize your cake with different fruits or flavors. Finally, know how to store and reheat leftovers to keep them fresh. Baking is fun, and with these steps, you’ll impress everyone with your skills. Enjoy your peach cake and get creative!

Peach Upside-Down Cake

Indulge in the delightful flavors of Peach Paradise Upside-Down Cake! This scrumptious dessert features juicy peaches and a moist cake that’s sure to impress. With easy-to-follow steps and simple ingredients, you'll create a stunning treat that's perfect for any occasion. Discover the joy of baking by clicking through to explore this delicious recipe and bring a slice of paradise to your table!
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Ingredients
  

4 ripe peaches, pitted and sliced into wedges

1/4 cup unsalted butter, melted and slightly cooled

1/2 cup packed brown sugar

1 teaspoon pure vanilla extract

1 cup all-purpose flour, sifted

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup plain Greek yogurt, room temperature

2 large eggs, at room temperature

1 teaspoon ground cinnamon

Instructions
 

Start by preheating your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with butter or line it with parchment paper for easier removal later.

    In a small mixing bowl, combine the melted butter and brown sugar, stirring until fully blended into a smooth paste. Pour this mixture into the base of your prepared cake pan, spreading it evenly with a spatula or the back of a spoon.

      Take the sliced peaches and arrange them artfully in a circular pattern atop the brown sugar and butter mixture. This will not only enhance the flavor but also create a stunning presentation when the cake is turned out.

        In a separate medium bowl, whisk together the sifted flour, baking powder, baking soda, salt, and ground cinnamon until uniform. Set this dry mixture aside for now.

          In a large mixing bowl, beat the granulated sugar and Greek yogurt together until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition until fully incorporated, then mix in the vanilla extract.

            Gradually fold the dry ingredient mixture into the wet ingredients using a spatula or wooden spoon. Stir gently until just combined, being cautious not to overmix to maintain the cake's light texture.

              Carefully pour the cake batter over the arranged peaches in the cake pan, using a spatula to smooth the top for an even surface.

                Place the cake pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached.

                  Upon baking, remove the cake from the oven and let it cool in the pan for about 10 minutes. This allows the juices to stabilize, making it easier to flip.

                    To serve, gently run a knife around the edges of the pan, then carefully invert the cake onto a serving plate. Lift off the pan to reveal the beautifully caramelized peaches atop your cake.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8

                        - Presentation Tips: Serve the cake warm or at room temperature. For an indulgent touch, add a dollop of whipped cream or a scoop of vanilla ice cream on the side, and finish with a sprinkle of fresh mint leaves to elevate the dish visually and flavor-wise!

                          WANT TO SAVE THIS RECIPE?