This peach upside down cake puts a delicious twist on the classic pineapple version we all know and love, but makes juicy peaches its star! The flavorful peach layer is accompanied by honey, brown sugar and almonds for an irresistible dessert.
We’ve all heard of the classic pineapple upside-down cake, but have you tried peach upside-down cake? The warm flavor of fresh peaches is enhanced with a coating of brown sugar to create delicious caramelized peaches.
Topped with a light and fluffy cake (thanks to the Greek yogurt), this delicious dessert is sure to be a hit at your next gathering!
- Peach: All you need is a peach to make this recipe. Canned peaches taste good too, but we prefer them fresh.
- Light brown sugar: brown sugar is used to caramelize the peaches so they are buttery and sweet.
- Unsalted butter: you will need unsoftened and softened butter for this recipe.
- Honey: honey is another important ingredient to caramelize peaches.
- Almond extract: We love how the almonds taste with the peaches! So good.
- Greek yogurt: use full-fat Greek yogurt for the richest flavor and creamiest texture.
- Milk: whole milk is best for this recipe, but low-fat or almond milk can also be used.
- almonds: we love how this cake with almonds tastes, but feel free to replace the sliced almonds with any type of nut.
Top Tips for Upside Down Peach Pie
If the peach slices feel firm, leave them Let stand in the brown sugar a while longer. You want to make sure the peaches are nice and smooth before you pour the caramel over them.
Make sure not to over mix the cake batter. If you do, you’ll end up with a heavy cake…and nobody wants that!
Please note that the baking time for your cake may vary. This will ultimately depend on the oven and the altitude at which your house is located.
Frequently asked questions
What is an upside down cake?
An upside down cake is a type of dessert that is made by reversing the ingredients. This means that you place the fruit, nut, or caramelized sugar topping in the bottom of the pie pan before pouring it into the batter.
After baking, the cake is flipped so that the topping becomes the top of the cake. It is a popular dessert because it looks so good and its presentation is unique!
How do you get the peach inverted sponge cake to not stick to the pan?
Easy, just make sure your pan is well lubricated! Take half a cup of melted butter and pour it into the round cake pan. Swirl it around until the bottom and sides of the pan are coated. This will create a buttery barrier between the cake and the pan, ensuring your peach upside-down cake is as perfect as it came in.
How do you get an upside down cake out of the pan?
Flipping a cake upside down can be risky business, but not when you have the right technique. This is what you should do:
- Allow your cake to cool for five minutes before trying to flip it.
- Run a small spatula around the sides of the pan to loosen the cake from the pan.
- Place an upside down serving plate on top of the cake pan.
- Using an oven mitt, hold the cake pan firmly and quickly invert it onto the plate.
And there you have it – a perfectly flipped upside down cake!
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. We recommend placing it in a cake pan for easy storage.
Upside Down Peach Pie
Experience a delicious twist on a classic dessert with our Peach Upside Down Cake, a delicious combination of juicy peaches and moist cake that is sure to delight your taste buds and add a touch of sweetness to your day.
Total:1 hour twenty minutes
- 1 big peach thinly sliced
- 3 tablespoons light brown sugar pulled apart
- 3 tablespoons unsalted butter
- 2 tablespoons Honey
- ½ cup laminated almonds
- 2 tablespoons Honey
Preheat oven to 350ºF and line bottom of 9-inch cake pan with parchment paper. Set aside.
Transfer the peaches to a bowl and add 1 tablespoon of the brown sugar. Mix until the peaches are coated in brown sugar. Arrange peaches in bottom of cake pan overlapping or in a pattern.
Make the honey caramel. Add the butter to a small saucepan over medium heat. When the butter melts, add the honey and remaining brown sugar to the saucepan. Beat the ingredients together.
Bring the caramel to a simmer for 2 minutes. Immediately pour the caramel over the peaches in the skillet.
Add all the dry ingredients to a bowl, mix and set aside.
Using a stand mixer, cream the butter, sugar, and almond extract until light and fluffy. Add the eggs and mix until just combined.
Next, add the Greek yogurt and milk to the wet ingredients and mix to combine.
Slowly add the dry ingredients to the wet ingredients and mix until just combined. The cake batter should be thick but easy enough to pour. If the cake batter is too thick to pour, add 1-2 more tablespoons of milk.
Pour the pie crust over the peaches and gently shake the pie pan to evenly distribute the pie crust.
Bake the cake for 35-40 minutes or until a toothpick comes out almost clean. Be sure not to overbake the cake as it will continue to bake when you take it out of the oven.
While the cake is baking, prepare the almonds. Heat a small skillet over medium heat. Add the almonds. Toast the almonds for 2-3 minutes, stirring so they don’t burn. When they start to brown, add the honey. Toss the almonds until coated and then cook for another 1-2 minutes or until the honey starts to turn golden brown.
Immediately remove the almonds from the pan. Transfer them to a plate. Spread the almonds out to cool.
Let the cake rest for a few minutes before running a knife around the outside edge of the cake. Gently tip the cake pan over a bowl to catch any excess caramel. Be careful, it will be hot.
Then quickly flip the cake upside down onto a cooling rack. Pour excess caramel back onto the cake. Cover the cake with candied almonds. Let the cake cool for 15 minutes before serving.
Option to serve the cake with whipped cream.
Tips and Notes
- If the peach slices are firm, let them sit longer in the brown sugar.
- Don’t over mix the cake batter, or you’ll end up with a heavy cake.
- Baking time may vary depending on oven or altitude.
- Feel free to replace the sliced almonds with any type of nut.
Calories: 226kcal Carbohydrates: 32gram Protein: 4gram Fat: 10gram Fiber: 1gram Sugar: 19gram
Photography: the photos taken in this post are by Ashley McGlaughlin of The Edible Perspective.