Peach Upside Down Cake with Buttermilk Recipe
Peaches and cream are a classic combination, but I had to take inspiration from the South for this peach upside-down cake and add tangy buttermilk. Buttermilk makes for a light and fluffy cake and adds a pleasant tanginess that highlights the sweetness of the honey and of the fresh summer peaches smothered in brown sugar caramel.
An upside-down cake is a gorgeous and time-saving dessert that will impress at any gathering. The moist cake and fresh fruit topping are baked together in one step, so all you have to do is turn it out onto a platter and serve a dazzling dessert. There’s no better way to end a summer barbeque than with a peach upside-down cake, and maybe a side of vanilla ice cream too.
Simply Recipes / Mark Beahm
Choosing The Best Peaches
For baking, yellow peaches work best. Compared to white peaches, which can be too mellow, yellow peaches have a stronger, “peachier” flavor. Look for peaches that have vibrant pink, red, and gold skin. There shouldn’t be too many blemishes or any wrinkles on the skin.
Use peaches that are almost ripe but still slightly firm. When gently squeezed, one should feel like you could leave a dent without making a juicy mess. While fresh peaches are the best, if you’re making this out of season, you can substitute frozen unsweetened peaches that have been thawed.
Other Fruit You Can Use
Upside-down cake is a method that you can use year-round with different fruits as they come into season. Fruits that hold their shape when baked and don’t release too much juice work best. Try this recipe with apples, pears, stone fruits, bananas, and of course, pineapple.
Simply Recipes / Mark Beahm
Tips to Flip Upside Down Cake
The best part of making an upside-down cake is that in one simple recipe you have a moist cake with a stunning fruit and caramel topping. But how do you turn it out of the pan without destroying your beautiful masterpiece?
- Start by using a high-sided standard cake pan, preferably with 3-inch sides. A springform pan may seem easier for flipping the baked cake, but the caramel can leak out. If you do choose to use a springform pan, cut the parchment a little larger so it lines not only the bottom of the pan but slightly up the sides as well. Wrap the outside of the pan with aluminum foil and bake it in a rimmed baking sheet so any caramel leaks don’t burn onto the bottom of your oven.
- Before flipping the cake, let it cool for 10 minutes, but not any longer. The caramel will stick more if it cools too much. Run a knife around the edges to loosen the cake from the pan.
- Place the serving platter upside down on top of the cake pan. Flip the whole thing, cake pan and platter, so the cake releases upside down onto the platter that will now be right side up.
- If the parchment is stuck to the cake, peel it off. It’s okay if any peach slices or caramel stick to the bottom of the pan, just place them back on top of the cake and rearrange the peach slices to fill any gaps.
Simply Recipes / Mark Beahm
