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!
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.