A Peach Cake is one of those things that just reminds you of summer. Even better is making and eating it during summer! This is an extremely simple recipe that takes less than an hour, and guarantees you the best peach cake you’ve ever had (I hope). This is perfect when you can get fresh ripe peaches, but you can even use canned peaches and it’s still delicious.

Forgive the silly name, I was going to just call this an Upside Down Peach Cake, but for some reason that reminds me of pineapples. This cake is made in a similar way though, with layering peach slices on the bottom and then pouring the caramel and cake batter over it. Yes, caramel. Because fresh ripe peaches aren’t sweet enough. Actually it does not make the cake too sweet, but it does keep the batter moist which is great.

Peach Cake Ingredients:

115 grams Unsalted Butter; room temperature
4 ripe Peaches
3 Eggs
250 grams White Sugar
125 grams Flour
1 tsp Baking Powder
1 tsp Ground Cinnamon
1/2 tsp Salt
Powdered Sugar; garnish

Peach Cake Instructions:

1. Begin by preheating your oven to 175°C or 350°F.

2. In a spring-form cake pan butter the sides and place a circle of parchment paper on the bottom. Peel skin off the peaches, and slice thinly. I like just a few millimeter thickness, but it’s really up to you. Same with the design as long as you try to keep the layer even.

3. In a skillet, turn the heat up high and add 100 grams of sugar. Let it sit for about 3 minutes without touching it, then add 60 ml of water. Give it a quick stir to incorporate and reduce the heat to medium. Let it cook for about 5 minutes, or until a very light yellow color. Caramel can burn extremely easily so as soon as you notice the color change its time to remove from the heat. Give it a stir to remove any bubbles and pour over your peaches. Sprinkle with the salt and set aside.

4. In a stand mixer (or by hand if you prefer) whisk the butter with the remaining 150 grams of sugar on high speed for about 5 minutes. Scoop down the sides of the bowl to make sure everything gets mixed thoroughly. Add the eggs one by one. Keep the speed on high and allow to run for another 5 minutes. You want to whisk a ton of air into the mix at this stage.

5. While the mixer is running, sift together the flour, baking powder, and ground cinnamon in a separate bowl.

6. Lower the speed of the mixer and slowly add the flour mixture to the mixer. When all the flour is added and the batter is finished, pour the batter over the caramel peaches. Place in the oven for 25 minutes. When done, remove from the oven, let cool for 10 minutes and then flip upside-down and garnish with powdered sugar.

Notes:

Even though the batter has some baking powder in it, do not expect this cake to rise very much. If you cook this in a 15-20cm cake pan, the finished height will only be around 3-4 centimeters. That being said, this is NOT a dense cake, so it will still have a bit of airiness once baked.

Tools You Will Need:

You will actually need a few of my kitchen essentials, plus some other stuff.

Spring-form Cake Pan (It is not absolutely needed, but in my opinion it makes it easier to flip after its done.
Mixer (Again, you could do it by hand if you preferred)
Measuring Spoons
Mixing Bowls
Sifter
Knife
Pan