Peach Apple Upside Down Moist Buttery Cake
Peach Apple Upside Down Cake – Hands down the best Peach Apple Upside Down cake I ever made. This cake recipe is classic and is bursting with flavor.
You don’t have to spend time making the caramel sauce, the caramel layer is formed under the cake batter while it’s baking and I’ll show you how.
Making Peach Apple Upside Down Moist Cake.
Baking to me is not just a hobby but a way to bring inner comfort especially when I’m making something delectable like this Peach Apple upside down cake.
I’m not crazy about frosting cakes as you know by now and upside down cakes not only look amazing but tastes incredibly rich and delicious.
Therefore, I bake it for my guests and serve it warm with a scoop of vanilla ice cream on top.
I made a Mixed Fruit Upside Down Cake sometimes ago and it was a great hit in case you wanted to check it out. I have many other versions of upside down cakes saved on my PC, but this recipe takes the cake 🙂
Make the Caramel Layer Without the Fuss!
To make a good looking and delicious peach apple upside down cake, you will use dark brown sugar which will form the bottom caramel layer, you also need to pick ripe sweet peaches otherwise your cake will taste sour and we really don’t want to ruin this wonderful piece of art.
The rest is really easy as you’ll note in the method for making this cake below. I’ve added oil and butter to the batter, this will prevent the cake from drying and allow it to create moist crumbs.
Note to the Baker: To prevent this cake from sticking to the baking pan I have used good quality parchment paper and a 9” spring form pan. The cake came out of the pan easily and with no mess.
Let’s Bake this Cake!
Peach Apple Upside Down Moist Buttery Cake
Ingredients
FOR THE CARAMEL LAYER
- 3 tablespoon melted butter
- ¾ cup dark brown sugar
- 1 Peach sliced and peeled
- 1 apple sliced and peeled
FOR THE CAKE BATTER
- 1 ½ cup all-purpose flour
- 1 1 /2 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 5 tablespoon butter at room temperature
- 3 tablespoon oil
- ½ cup milk
Instructions
- Preheat oven to 350F/180C. Line 9” preferably spring form baking pan with parchment paper.
FOR THE CARAMEL
- In a bowl mix the butter with sugar, distribute and press it evenly into the bottom of a 9” spring form baking pan.
- Arrange the peach and apple slices on top of the brown sugar mixture any way you like. Keep aside.
MAKING THE CAKE
- In a bowl, sift or whisk together, flour, baking powder, and salt. Keep aside.
- In a different bowl, add the butter, sugar, and oil and beat for two minutes. Add the eggs one at a time and beat for two minutes. Add the vanilla and beat for two minutes.
- Add half of the flour to the wet batter and mix gently for few seconds. Add the whole milk and mix well. Add the rest of the flour and mix gently for few seconds.
- Gently pour the batter evenly into the previously prepared baking pan. Tap the batter two times on working surface and bake for 45 minutes or until a skewer inserted in the middle comes out clean.
- Let the cake cool in the baking pan for 5 minutes then flip it onto a serving plate.
- This cake can be served warm.
That turned out awesome, Muna. We love upside down cakes a lot and I must try this soon.
Wow, wow, love it so much
This cake is out of this world, I don’t know any one who tasted it and didn’t ask for the recipe 🙂
I just assembled this beauty, it’s in the oven now- I can’t wait to taste it! What I feel compelled to mention, however, is that the recipe does not mention where or when to add the sugar to the batter. It only describes using the brown sugar in the caramel. For someone like me who follows the recipe to the letter- I found myself about to pour the batter in and saw my unused cup of white sugar…. I re read the recipe and do not see any mention of it other than the ingredient list! Fortunately, I caught it and whisked it in before pouring, but thought I’d mention it. I’ll update once I’ve tasted it- I’m sure it will live up to the photo…
Hi Eric, Thanks for your comment and for bringing this error to my attention. I have added the sugar in the method, and I hope that your cake comes out great 🙂
This cake is spectacular, moist but light, sweet but not overwhelming. Really wonderful, I couldn’t eat it quickly enough and can’t wait for enough time to elapse to justify me making it again.
Thank you Ruth, I’m glad that you have enjoyed this cake 🙂
Made this cake, have requests from everyone who tasted it to make it again. So tasty and easy to make, only downside is I think a little more brown sugar and butter would make it easier to spread in a 9 inch springform pan butt was great.