Peach upside-down cake with a fresh citrus peach syrup
This peach upside-down cake is light, moist and fluffy with refreshing peach and citrus flavour. It is easy to prepare with tips to make the best upside-down cake. Made with fresh ingredients, you can enjoy this cake that has double the peach flavour. Serve with a scoop of ice cream and drizzle of the fresh citrus peach syrup.
AUTHOR : KHUSHALI PATEL
PREPARATION TIME: 40 minutes
BAKING TIME: 40 minutes
TOTAL TIME: 1 hour 20 minutes
*For the best results, read the entire post & follow the instructions.
In this post, we will be preparing a phenomenal peach upside-down cake served with a citrus peach syrup. This cake is easy to prepare and does not require a special skill of sorts.
However, it can be intimidating for beginners as layering each component of the cake is crucial. For this reason, I have explained the entire process with in-depth instructions to make this experience easy for you.
But first, let’s get to know this cake a little better.
What is an upside-down cake?
An upside-down cake is a classic American dessert invented in the last century. It is a fruit-based cake that is made with fresh or canned fruits. It uses an old technique where these fruits are layered at the bottom along with a topping made essentially of sugar and butter, followed by the cake batter, giving the name – upside-down cake. Once the cake is baked, it is flipped, where the fruits are on the top and the cake at the bottom.
It was first prepared using canned pineapple and cherries. But as time passed, using fresh pineapples was preferred by bakers. Eventually, different fruits were used to prepare the cake, such as pears, plums, peaches and many more.
This cake was first made in a cast-iron skillet on an open fire. It is similar to the French dessert known as Tarte Tatin, where the fruits such as apples are first cooked in a skillet over butter and sugar till they are caramelized, and then it is lined with puff pastry or pie dough instead of cake batter. This tart is baked and flipped to reveal a layer of fruits in the tart shell.
An upside-down cake is usually served warm with a dallop of ice cream that makes it comforting and enjoyable.
Why is this the best peach upside-down cake recipe?
Easy to prepare
The cake is prepared using the creaming method wherein the butter, sugar and eggs are mixed till pale, light and fluffy giving a lovely soft and tender yet firm cake. The preparation and assembly takes about 40 minutes in total along with a 40-minute bake time.
Refreshing and Delicious
The cake is not only flavoured with delicious ripe peaches but also with lemon juice and lemon zest. This flavour combination when balanced well gives a lovely refreshing flavour that will be so comforting for you.
Moist without being soggy
The crumb of this cake is moist, light and tender. Although there is a topping and fruit layer above, the cake does not become soggy, thus helping the cake hold its structure for longer. You can achieve this by carefully layering the topping, fruit and cake batter. More on this below!
Double the flavour
Usually in an upside-down cake, you can enjoy the fruit flavours only when you eat the fruit. If not, you only get the flavours of the cake. However, to help you enjoy the peach and lemon flavours, I not only increased the number of peaches but also made a citrus peach syrup to drizzle over the cake after serving to help you enjoy the maximum amount of flavour. I also reduced the amount of sugar in the recipe to boost the flavours of the cake.
Key ingredients in the peach upside -down cake recipe
Here are the following ingredients used to prepare this delicious peach cake and each ingredient contributes to the mind-blowing flavour and texture of the upside-down cake.
Castor Sugar and Brown Sugar
The peach upside-down cake is prepared with a mix of castor sugar and brown sugar. While castor sugar provides tenderness to the cake, brown sugar provides extra moistness and flavour. To compensate for the extra moistness, I used more castor sugar rather than brown sugar giving a balance in texture.
All-Purpose Flour and Almond Flour
This recipe is prepared with all-purpose flour and almond flour. All-purpose flour gives the cake a firm structure while almond flour provides a higher amount of moistness. It also gives a nutty flavour to the cake that is subtle but makes a lot of difference to the flavour.
Fresh Peaches, Lemon Zest and Lemon Juice
Use good-quality freshly ripe peaches in this recipe. Avoid using overly ripe peaches as they will become soggy after baking. Peaches that are ripe and firm are also easier to de-seed. This recipe also uses lemon zest to give a subtle citrus flavour and lemon juice provides a tanginess to the cake.
Unsalted Butter
To make this peach upside-down cake, use good quality unsalted butter because it will not only provide tenderness but also a buttery flavour.
How to make the perfect peach upside-down cake?
The best part about an upside-down cake is that it looks stunning when made correctly and also tastes delicious. But it is highly intimidating for beginner bakers (including myself when I was one). And I am certain that you are doubtful or a bit nervous too. But fear not! To make this experience as enjoyable and easy for you to understand and initiate, I have divided the preparation of this cake into three components which are as follows:
1. The pan-spread or topping
2. The fruits
3. And the cake
While preparing the cake correctly, paying individual attention to each component will give you the best upside-down cake.
So, let’s talk about each component and its functions as well as the challenges you might face:
What is a pan-spread and what are its functions?
A Pan-spread is also known as the topping of the cake. It is a layer of sugar and butter that is first put inside the cake pan. The pan-spread is most importantly used to caramelize the fruits and provide toffee-like flavours. But it is the layer that also ensures that the fruits bake without drying off and eventually burning.
One big challenge you may have faced is a soggy cake, and the pan-spread if not used correctly is the culprit.
Let me explain why.
Once the cake is transferred into the oven, the butter and sugars begin to melt. This melted butter and sugar then seep into the cake batter making it even more moist than intended. So, to get rid of this not-so-ideal situation, how you layer your fruits, matters.
The fruit layer in the upside-down cake
As I mentioned above, the fruits if used correctly will prevent the cake from becoming soggy as they will be a barrier between the pan-spread and cake batter. While layering, remember to layer each peach on top of one another starting from the edge of the cake pan, forming rings right down to the middle. Not only that but each ring should also be placed a little on top of each other so the topping is completely covered with the fruits.
However, make sure that the peaches are somewhat flat. You can do this by pressing them gently. While cutting, slice the peaches so that they are about 3 mm thick because when it’s thicker and the peaches are placed on top of one another, the butter will not seep into the cake batter.
The cake layer in the upside-down cake
The cake is prepared using the creaming method. To have a light and fluffy cake, make sure to not overmix the batter. While adding the cake batter to the pan, spread it gently with an off-set spatula in a circular motion so that the fruit layer below does not get affected.
05 tips to make the best peach upside-down cake
Taste the peaches before using
While baking with fruits, always remember to taste them because sometimes the fruit may not taste that great. This will help you avoid having a cake with a lack of flavour causing unnecessary disappointment.
Line the cake pans with parchment paper
To avoid having the upside-down cake stuck to the pan especially when the appearance of the peach layer matters, always use parchment paper to line the pan. This will not only make demoulding easy but also will prevent the fruits from burning. For a perfectly lined cake pan, wherein the cake not only demoulds easily but the cake also looks stunning, I have written an entire guide dedicated to how to line your pans perfectly with easy step-by-step instructions that you can download after subscribing to my email list down below or here.
Demould the cake when it’s warm
A classic upside-down cake is best enjoyed when it is warm as the fruits are gooey and the cake is moist. But one important point to remember is that when you remove a cake from the oven, with the residual heat present, the cake is still baking which makes the structure of the cake weak. If you demould the cake when it is still hot, the cake will break easily. To prevent this, demould the cake when it is just a little warm to touch,
Use the butter at the correct texture
It is always said that use room temperature ingredients for the best baking results. However, it does not point out the fact that the term room temperature is subjective. Where I live, the room temperature is almost 28°C, which is hot! This makes the butter soft and greasy, once it’s room temperature.
Instead, remember to look at the texture of the butter. If you can press the butter but it retains its structure without leaving a greasiness on your finger, then the butter is ready to be used. This happens when it is still cool if you live in a hot and humid country like me. So, always look at the texture. When the butter is used in the right texture, the butter can hold the air that has been produced while creaming, giving you a light and airy cake. If not, the cake will be extremely dense.
Layer the cake correctly
As I have mentioned above, the fruit and pan-spread layer are as important as making the cake batter itself. For this reason, make sure to follow each step closely to bake the best upside-down cake you have ever made. Just think of it as three different components rather than just a single cake.
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Frequently Asked Questions
Do you need to grease the pan for the upside-down cake?
If you are using parchment paper then just grease the pan with a little butter to hold the parchment paper in place. However, if you are not using parchment paper (which I don’t recommend), then grease the pan very well.
When should you flip an upside-down cake?
Always flip the cake when it is a little warm to the touch. However, it should not be too warm.
Can you skip the pan spread/topping?
No, I do not recommend doing that, as a pan-spread is used not just for flavour. It ensures that the peach remains soft and doesn’t burn. Make sure to layer your fruits properly and gently press them, especially in the middle because the middle might sink a little or remain soft.
How do you know when the cake is completely baked?
This cake once baked will be a bit dark on the top and when you touch it, it will spring back easily. I also like to wiggle the cake gently to see if it has baked through and through. Pay attention to the centre of the cake. If it’s not firm enough, bake it for another 2-3 minutes.
Can you bake this right-side up?
Yes, but I do not recommend it. There is a chance of the pan-spread sinking to the bottom causing the cake to become soggy. I recommend using the traditional method because the experience of having a beautiful cake with distinct layers is joyful and worth it.
Step-by-step instructions
Preparations
For the pan-spread –
- Bring the unsalted butter to the right temperature and texture.
- Weigh the sliced peaches, brown sugar and lemon juice in separate bowls.
- Weigh and melt the unsalted butter and set aside to cool.
For the Cake –
- Line an 8-inch cake pan with parchment paper and set aside.
- Weigh the castor sugar, brown sugar and lemon zest in a bowl. Cover and set aside to infuse.
- In a bowl, weigh the flour, baking powder, baking soda and salt. Stir the ingredients well and then sift it. Set aside.
- Weigh the almond flour in a bowl and set aside.
- Weigh the eggs and pure vanilla extract in a bowl.
- Weigh the chopped butter in a bowl attached to a stand-mixer or hand-mixer.
- Weigh the milk and set aside.
For the citrus peach syrup –
- Wash and slice the peaches (3mm thickness)
- In a saucepan, weigh the water, sliced peaches and castor sugar. Mix.
- In another bowl, weigh freshly squeezed lemon juice.
Peach Upside-Down Cake with Fresh Citrus Peach Syrup
Equipment
- 01 Saucepan
- 01 Chopping Board
- 01 Knife
- 02 Spatula
- 01 Air-tight glass Jar
- 01 Strainer
- 01 Hand-Mixer or Stand Mixer
- 01 8 inch Cake Pan
- 01 Zester
- 01 Sifter
Ingredients
For the Fresh citrus peach syrup
- 60 grams Freshly Ripe Peaches, Sliced
- 50 grams Water
- 25 grams Castor Sugar
- 3 ml Lemon Juice, or to taste
For the pan spread/topping
- 50 grams Unsalted butter, melted and cooled
- 75 grams Light or dark brown sugar
- 5 ml Lemon Juice
- 240-250 grams Freshly Ripe Peaches, Sliced
For the Cake
- 32 grams Light or dark brown sugar
- 129 grams Castor Sugar
- 05 grams Lemon Zest
- 140 grams All-Purpose flour, Sifted
- 03 grams Baking Soda
- 05 grams Baking Powder
- 04 grams Salt
- 22 grams Almond Flour
- 108 grams Whole Eggs
- 05 ml Pure Vanilla Extract
- 65 ml Whole Milk
- 162 grams Unsalted Butter, Softened yet firm, chopped
Instructions
Preparing the ingredients
- Bring the unsalted butter to the right temperature and texture.
- Weigh the sliced peaches, brown sugar and lemon juice in separate bowls.
- Weigh and melt the unsalted butter and set aside to cool.
- Line an 8-inch cake pan with parchment paper and set aside.
- Weigh the castor sugar, brown sugar and lemon zest in a bowl. Cover and set aside to infuse.
- In a bowl, weigh the flour, baking powder, baking soda and salt. Stir the ingredients well and then sift it. Set aside.
- Weigh the almond flour in a bowl and set aside.
- Weigh the eggs and pure vanilla extract in a bowl.
- Weigh the chopped butter in a bowl attached to a stand-mixer or hand-mixer.
- Weigh the milk and set aside.
For making the fresh citrus peach syrup
- In a saucepan, add the water, sugar and sliced peaches and cook it on medium heat stirring often till the peaches become soft and tender.
- Once soft, cook the syrup till it thickens a little. Set aside to cool.
- Add in the lemon juice and stir. Make sure to add the lemon juice little by little to avoid overpowering the peach flavour.
- Strain the peaches once cooled and make sure to press the peaches to extract any of the remaining liquid.
For making the cake
- Preheat the oven to 180°C/350F.
- Using a stand mixer or hand-mixer on a medium speed, softened the butter till pale, light and fluffy for about 5 minutes.
- Add in the castor sugar with the lemon zest and brown sugar. Cream till light and fluffy for 5 to 7 minutes.
- Scrape the bowl from the top and sides and mix for an additional 30 seconds.
- While the mixer is still running, add the eggs in 3 portions. Mix well till light and fluffy before each addition.
- Once the eggs are mixed in, add the flour and mix on a low speed.
- Once the flour is almost combined, while the mixer is running, add the milk in a slow and steady stream. Refrain from over-mixing the batter.
- Turn off the mixer once the milk is just combined. Fold the cake batter to remove any lumps or unmixed flour. Avoid overmixing. Set aside.
For the pan spread/topping
- In the cake pan, add the melted butter and swirl to coat the entire cake pan.
- Sprinkle the brown sugar evenly around the cake pan.
- One by one place each slice of peach on the edge of the cakepan forming a circle. Make sure to overlap the peaches so the pan-spread gets covered completely. Each circle formed should overlap the previous circle a little.
- Form circles of peaches till the entire pan-spread is covered well. Once you reach the middle, place the peaches in such a way that they touch the pan-spread. You can do this by pressing it lightly towards the bottom. After the middle is nice and firm, press the rest of the peaches lightly so they do not move when you are spreading the cake batter on top.
- After layering the peaches, spoon the cake batter on top and then spread evenly using an offset spatula in a circular motion.
- Bake at 180°C for about 40minutes or till the cake batter springs back when touched. The top usually gets an extremely dark colour.
- Once baked, remove from the oven and set aside to cool.
- Demolding - To flip, place a square of parchment paper on top of the cake pan and then place a plate upside down. Then flip the cake pan in a swift motion. If the cake does not demould immediately, gently tap the bottom of the cake pan and let the cake be. Slowly the cake will demould. Avoid tapping too hard and forcing the cake to demould. This can lead to damage. Be patient.
- Remove the parchment paper.
- To cut, use a sharp serrated knife and cut in a sawing motion which will help you cut the cake without damaging the beautiful peach layer.
- Drizzle the syrup on the cake and enjoy. Serve with Ice cream.
Notes
- Peach Syrup – You can prepare the peach syrup a day or two in advance. You can also add a few peach slices into the syrup to infuse and give a stronger peach flavour.
- Peaches - Use freshly ripe peaches that are firm so they deseed easily without getting damaged. Cut them into 3mm thick slices as it will prevent them from becoming soggy while baking.
- Lemon Zest - While weighing your ingredients, weigh the lemon zest and castor sugar in a bowl. Shake the bowl so the lemon zest into the sugar. Cover and set it aside for the flavours to infuse. I always do this before weighing the rest of the ingredients, so it has a longer time to infuse.
- Ingredient Substitution & Weighing Guide - Read it here
HI! I'M KHUSHALI
Hi! I'm Khushali Patel, a cookie-loving professional pastry chef, recipe developer and content creator whose aim is to guide you to find more happiness in your baking journey every step of the way.
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