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Baked goods

Peach upside-down cake with caramel

This peach upside-down cake is baked over a butter and sugar caramel, then inverted to reveal the glossy fruit on top. Makes 12 slices.

Vegetarian · Translated from Slovak ·

Peach upside-down cake with caramelSave on Pinterest

Recipe at a glance

Prep time
20 min
Cook time
40 min
Total time
1 hr 10 min
Servings
12 slices
Difficulty
Medium
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Peach upside-down cake is baked upside down: pour a butter and sugar caramel into the bottom of the pan, arrange peach wedges over it, and cover with a fluffy batter. After baking, invert the cake onto a plate so the caramel-coated peaches are on top.

Ingredients

Caramel and fruit

Batter

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Instructions

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  1. Caramel

    5 min

    Preheat the oven to 180 °C (350 °F). Melt the butter and cane sugar together in a skillet, stirring, then pour into a 26 cm round cake pan lined with parchment paper.

  2. Peaches

    5 min

    Halve the peaches, remove the pits, and cut into wedges. Arrange in a circle over the caramel.

  3. Batter

    10 min

    Beat the eggs with the superfine sugar and vanilla sugar until light and foamy. Pour in the oil and milk, then stir in the flour and baking powder. Pour the batter over the peaches.

  4. Bake

    40 min

    Bake for 35–40 minutes, until a skewer inserted into the center comes out dry. Let stand for 10 minutes, then invert the cake onto a plate.

Tip: Invert the cake while it is still warm. Once cooled, the caramel will harden and the peaches could stick to the parchment paper.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy
277 kcal
Protein
4.1 g
Carbohydrates
36 g
of which sugars
23 g
Fat
13 g
of which saturates
3.8 g
Fiber
1.2 g
Salt
0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Obrátený broskyňový koláč s karamelom

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