This Pastel de Durazno is packed with the vibrant flavor of fresh peaches. An upside-down cake that is the perfect understated, yet elegant, dessert for your summer meals and parties!
You can serve this cake on its own or with a scoop of corn ice cream, caramel sauce, and pistachios.
About
Pastel means cake in Spanish and duraznos translate into peaches, so this pastel de durazno simply means peach cake.
I love making fruit cakes in summer when stone fruits are at their best and also very cheap. Of all those fruits like plums, berries, etc, peaches are my favorite because they’re so juicy and sweet.
If you have done an upside-down cake before then you know the drill because this pastel de durazno is the same!
You just need to prepare first the fruit to add to the bottom of the pan and the easy caramel sauce to cover it, then you prepare the cake batter to add on top of the fruit and bake. That’s it!
The result is a soft, moist, and buttery cake with an indulgent topping of caramelized peaches. So good!
Why This Recipe Works
- Delicious. The peaches provide the perfect contrast to the rich flavor and buttery texture of the cake, and the caramel adds a deep, delicious taste.
- Easy. Don’t be intimidated by the look, to make this cute upside-down peach cake you will need only simple steps, even the caramel is so easy to make.
- Versatile. Throw a bunch of cherries, plums, or some chopped nuts to make it unique, this recipe works with almost any type of fruit!
- Budget-friendly. Because of its versatility, you can make this cake all year round using any cheap fruits in season, think of stone fruits in summer, pears and apples in fall, or strawberries in spring.
Ingredients
- DURAZNOS FRESCOS: Aka peaches, use any type you prefer, peeled or with the skin on. If fresh peaches are not in season, you can also use canned peaches.
- FLOUR: All-purpose flour, if you want to use cake flour just add less baking powder (1/2 teaspoon)
- BUTTER: Use softened butter, don’t use butter straight from the fridge.
- EGGS: I used medium eggs at room temperature.
- SUGAR: Some for the batter and some for the caramel.
- BAKING POWDER: If you use cake flour, use only half of what the recipe calls.
- BAKING SODA: To help the cake become nicely fluffy.
- SALT: Together with baking powder and baking soda makes the magic happen.
- VANILLA: Use vanilla extract or scrap the beans of half a pod of vanilla.
- LEMON: Lemon zest add a nice fresh touch to this upside-down peach cake, or you can also sub with orange zest.
- WATER: To make the caramel.
How To Make Pastel De Durazno
With the rack in the middle position preheat the oven to 360°F/180°C. Grease a 9″ (20cm) round baking pan.
Halve, pit, and cut the peaches into thick wedges. You can peel them or leave the skin on, is just a personal preference.
Now, arrange the peach wedges at the bottom of the baking pan.
In a saucepan add half a cup (100 g) of sugar and the water. Bring to boil over medium heat until it turns into a thick amber caramel.
Pour this light caramel over the peaches covering them well. No worries if the caramel becomes hard, it will liquefy once baked.
In a medium bowl sift flour, baking powder, baking soda, and salt. Set aside.
In another bowl, beat the butter with the remaining sugar until fluffy and pale.
While still beating, add eggs one at a time until fully incorporated. Mix in vanilla extract and lemon zest until nicely combined.
Now, add the flour mixture and mix until there are no lumps left.
Add the batter on top of the peaches and use a spatula to spread evenly.
Bake for 50 to 60 minutes or when a stick inserted in the middle of the peach cake comes out clean.
Take the cake from the oven and put it on a cooling rack for 10 minutes. Run a knife around the edges of the pan and then carefully invert the pan onto a plate.
Notes
- All your ingredients should be at room temperature and butter needs to be softened so it would be easier to mix.
- Make sure the caramel doesn’t turn too brown. I prefer this way because the peaches have a delicate flavor that can easily be covered by the strong taste of caramel.
- If you realize that pastel de durazno is still not fully baked but the top is becoming too brown, cover the pan with foil and keep baking until the cake is ready.
How To Store Peach Cake
Pastel de durazno lasts up to 2 days at room temperature on your kitchen counter if the weather is not too hot. Otherwise, you can place it in a container with an airtight lid and store it in the fridge for up to 4 days.
This peach cake froze wonderfully, I recommend wrapping it tightly with cling film before you pop it in the freezer where it will last for up to 3 months.
More Cake Recipes
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Pastel de Durazno
Equipment
- 9" round cake pan
Ingredients
- 3 medium peaches (cut into thick wedges)
- 1 cup All-purpose flour
- ½ cup butter (softened)
- 3 medium eggs
- 1 ¼ cup sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 lemon zest
- â…“ cup water
Instructions
- With the rack in the middle position preheat the oven to 180°C/360°F. Grease a 9" (20 cm) round baking pan.
- Arrange the peach wedges on the bottom of the pan, side by side.
- In a saucepan add ½ cup sugar and the water. Bring to a boil over medium heat and stir until it turns thick with an amber color.
- Pour this caramel over the peaches covering them well.
- In a medium bowl sift flour with baking powder, baking soda, and salt. Set aside.
- In another bowl, beat the butter with the remaining sugar until fluffy and pale.
- While still beating, add eggs one at a time until fully incorporated. Mix in lemon zest and vanilla extract until combined.
- Mix in flour until there are no lumps.
- Add the batter over the peaches and use a spatula to spread evenly.
- Bake from 50 to 60 minutes or until a stick inserted into the center comes out clean.
- Take the cake from the oven and put it on a cooling rack for 10 minutes.
- Run a knife around the edges of the pan and then carefully invert the pan onto a plate.
- Allow to cool down then slice and serve.
Notes
- All your ingredients should be at room temperature.
- Make sure the caramel doesn’t turn too brown. I prefer this way because the peaches have a delicate flavor that can easily be covered by the strong taste of caramel.
- You can also use canned peaches to make this recipe.
- If you realize that the cake is still not fully baked but the top is becoming too brown, cover the pan with foil and keep baking until the cake is ready.
Nutrition Information
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I made this with frozen peaches. One with the fruit tossed in flour, one without. I’d recommend not coating the fruit. But they were both a hit! All two cakes done the next day!
This cake looks so interesting! I can’t find fresh peaches right now but I’m going to try the recipe with canned peaches. Thanks!