This Upside Down Peach Cake takes advantage of fuzzy skinned peaches that show up at the height of summer and biting into these fresh and bright fruits is beautiful, but baking with them is also satisfying so here we are!
I’ve not baked frequently enough with peaches here and each new season they appear I get distracted with berries and somehow stone fruit always fall squarely in the snack arena versus the baking and snacking trifecta. Is there a way you like to bake with peaches? I’d love to know in the comments below!
So anyway, this upside down cake is not the first time it’s been used on this website, in fact, another long neglected stone fruit was turned into an upside down cake a couple years ago and it was such a hit it couldn’t get stuck in the archives.
Why you'll love this
That light crumb
Instead of only including plain flour, there is almond flour and polenta which just adds a beautiful light texture and compliments the peach.
The rustic upside down peach topping
This is the epitome of a rustic cake with the unfussy topping that you can decorate however you wish and people will still think it's beautiful!
How to prepare Upside Down Peach Cake
- Lay those peaches down: Spread the peaches down around the base of your cake tin.
- Beat it: Beat the butter and sugar until well combined and a little pale.
- Liquids: Add the eggs and extract and beat until well combined.
- Yog-urt: Add in the yogurt and beat until just combined (it’s okay if it looks a little curdled).
- All the flours: Add the dry ingredients and beat until just combined.
- Spoon and smooth: Spoon the cake batter over the peaches and smooth out the top.
- Bake: Place in the oven and bake until well golden.
- Invert: Invert onto a cooling rack or serving plate and allow to cool completely.
- Serve: Slice and serve with a dollop of whipped cream or Greek yogurt. Dig in!
Tips for the best Upside Down Peach Cake
Peeling the peaches: The cake lends itself well to firmer peaches, however, peeling firmer peaches can be a bit difficult so you could absolutely leave the skin on if you prefer.
For that perfect crumb: You want to make sure you beat that butter and sugar until the color has somewhat paled and it’s truly creamy. And don’t over mix the cake batter once the dry ingredients have been added so the cake crumb is nice and light.
More stone fruit desserts you’ll enjoy
Stone Fruit Crumble
Peach Cobbler
Upside Down Plum Passionfruit Cake
Upside Down Peach Cake
Recipe by Roamingtaste
Serves 8
Ingredients:
80 grams / 2.8 ounces butter, room temperature
125 grams / ⅔ cup superfine/caster sugar
2 eggs
1 teaspoon vanilla extract
Pinch salt
70 grams / ¼ cup Greek yogurt
50 grams / ½ cup almond flour
120 grams / ¾ cup plain flour
40 grams / ¼ cup polenta
1 teaspoon baking powder
1 teaspoon baking soda
3 medium peaches, peeled, pitted and sliced into ⅛ slices
Directions:
Preheat the oven to 180C/350F and greaseproof your cake tin.
Lay the sliced peaches down around the entire base of your cake tin. Set aside.
Meanwhile, place the butter and sugar into a bowl and beat until combined, approximately 2 minutes with a hand beater.
Add the eggs and vanilla extract and whip until well combined and fluffy, a further 2 minutes with a hand beater.
Add the Greek yogurt and beat until well combined and smooth.
Add the almond flour, polenta, plain flour, baking soda and baking powder to the wet ingredients and fold through until the batter is smooth.
Spoon the cake batter over the top of your peaches and smooth out nice and evenly around your cake tin.
Bake for 40 minutes or until a skewer comes out clean.
Remove and allow to upturn onto a serving plate.
Allow to cool fully.
Slice and serve with a dollop of whipped cream or yogurt.
Print
Upside Down Peach Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Cakes
Description
Bright peaches pair perfectly with this light cake that is a perfect snack cake or a great way to celebrate peach season.
Ingredients
80 grams / 2.8 ounces butter, room temperature
125 grams / ⅔ cup superfine/caster sugar
2 eggs
1 teaspoon vanilla extract
Pinch salt
70 grams / ¼ cup Greek yogurt
50 grams / ½ cup almond flour
120 grams / ¾ cup plain flour
40 grams / ¼ cup polenta
1 teaspoon baking powder
1 teaspoon baking soda
3 medium peaches, peeled, pitted and sliced into ⅛ slices
Instructions
- Preheat the oven to 180C/350F and greaseproof your cake tin.
- Lay the sliced peaches down around the entire base of your cake tin. Set aside.
- Meanwhile, place the butter and sugar into a bowl and beat until combined, approximately 2 minutes with a hand beater.
- Add the eggs and vanilla extract and whip until well combined and fluffy, a further 2 minutes with a hand beater.
- Add the Greek yogurt and beat until well combined and smooth.
- Add the almond flour, polenta, plain flour, baking soda and baking powder to the wet ingredients and fold through until the batter is smooth.
- Spoon the cake batter over the top of your peaches and smooth out nice and evenly around your cake tin.
- Bake for 40 minutes or until a skewer comes out clean.
- Remove and allow to upturn onto a serving plate.
- Allow to cool fully.
- Slice and serve with a dollop of whipped cream or yogurt.
Notes
Peeling the peaches: The cake lends itself well to firmer peaches, however, peeling firmer peaches can be a bit difficult so you could absolutely leave the skin on if you prefer.
For that perfect crumb: You want to make sure you beat that butter and sugar until the color has somewhat paled and it’s truly creamy. And don’t over mix the cake batter once the dry ingredients have been added so the cake crumb is nice and light.
Recipe by Roamingtaste
Nutrition
- Calories: 287 calories per serve
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