Upside down fresh peach cake

An upside down fresh peach cake is what summer calls every year. This cake is moist and juicy, easy to make and is a perfect dessert for any al fresco meal.

Even though this is not a traditional Italian recipe, I decided to post it here because torta all pesche (peach cake) is something you’ll find in many variations here in Italy, even as an upside-down cake.

I love making fruit cakes in summer, when stone fruits are at their best and also very cheap. From all those fruits like plumps, berries, etc, peaches are my favourite because they’re so juicy and sweet.

I made this fresh peach cake using the same recipe I use for most of my fruit cakes because it works every single time. And I am sure that if you try it, it will work for you too. Just don’t skip anything from this post and read the whole recipe before starting, is always a good idea to do so.

If you have done an upside-cake before you probably know by now that is pretty simple. You just need to prepare first the fruit to add on the bottom of the pan, which once baked, will turn to be the top of the cake (hence the name). Then you prepare the cake batter, which is added on top of fruit before baking.

Ingredients needed

PEACHES – Use any kind you prefer, peeled or with the skin on.

FLOUR – All purpose flour, if you want to use cake flour just add less baking powder (1/2 tsp)

BUTTER – Use softened butter, don’t use butter straight from the fridge.

EGGS – Better 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 recipe calls.

BAKING SODA – To help cake rise a bit.

SALT – Together with baking powder and baking soda makes the magic happen.

VANILLA EXTRACT – To add flavour and aroma.

LEMON ZEST – For a touch of summer.

WATER – To make the caramel.

Fresh Peach Cake Recipe

With the rack in the middle position preheat the oven to 180°C (360°F). Grease a 9″ (20cm) round baking pan and make sure all ingredients are weighed and ready at room temperature.

Cut the peaches into thick slices. Arrange the peaches slices on the bottom of the pan, side by side as show.

In a sauce pan add half a cup (100 g) sugar and the water. Bring to boil over medium heat until it turns thick with an amber colour. Pour this caramel over the peaches covering them well. No worries if the caramel become hard, it will liquify 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. Use an electric mixer to make this step more easy and fast.

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

Mix in flour and beat until there are no lumps.

Pour the batter on top of the peaches and use an spatula to spread evenly.

Bake from 50 to 60 minutes or when a stick inserted into the center comes out clean.

Take the cake from the oven and put on a cooling rack for 10 minutes. Carefully invert the pan onto a plate to have the peaches on top.

HUNGRY FOR MORE? Try this stracciatella gelato to serve this cake or maybe go Mexican with this elote ice cream. If you’re still looking for more peaches recipes, I strongly suggest to try those delicious peach streusel muffins.

Watch How To Make It

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