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.

Pastel de Durazno in a serving plate with some fresh peaches on the side.

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!

A slice of pastel de durazno in a small plate.

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.
Ingredients for pastel de durazno cake in a kitchen surface with tag names.

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.

Fresh peaches sliced on a cutting board.

Now, arrange the peach wedges at the bottom of the baking pan.

Fresh peaches sliced on a cake 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.

Light caramel on a saucepan.

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.

Mixed butter with sugar in a bowl.

While still beating, add eggs one at a time until fully incorporated. Mix in vanilla extract and lemon zest until nicely combined.

Mixed eggs with butter and sugar in a bowl.

Now, add the flour mixture and mix until there are no lumps left.

Pastel de durazno batter in a bowl.

Add the batter on top of the peaches and use a spatula to spread evenly.

Pastel de durazno unbaked in a pan.

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.
A close-up of peach cake Pastel de Durazno.
Pastel de Durazno Receta

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

Watch The Video

Pastel de Durazno Recipe.

Pastel de Durazno

8 servings
This Pastel de Durazno, is the ultimate upside-down peach cake for any sweet lover! The soft and moist cake with an indulgent topping of caramelized peaches is perfect to serve in summer any day of the week!
prep 20 minutes
cook 1 hour
total 1 hour 20 minutes

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
  • 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
Calories: 329kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 287mg | Potassium: 156mg | Fiber: 1g | Sugar: 36g | Vitamin A: 635IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg
rate this recipeScroll down and leave a comment with stars!

Did you enjoy our recipe for fresh peach cake? – Please don’t forget to rate it below and leave us a comment! And if you wanna keep up with our updates, remember that you can follow us on:

Join now my email list  

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




One Comment

  1. 5 stars
    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!