Description
Peach Honey Upside Down Cake is a delightful summer dessert featuring ripe peaches caramelized with brown sugar and honey, topped with a tender, moist cake. This upside-down cake is baked to golden perfection, offering a sweet, fruity flavor with a hint of honey richness. Ideal for gatherings or a special treat, it pairs wonderfully with whipped cream or vanilla ice cream.
Ingredients
Scale
Fruit Topping
- 4 ripe peaches, pitted and sliced
- 1/2 cup unsalted butter (1 stick)
- 1 cup brown sugar, packed
- 1/4 cup honey
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar added)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray to prevent sticking.
- Make the caramel topping: In a medium saucepan over medium heat, melt the 1/2 cup butter. Stir in the brown sugar and honey until the mixture is combined and bubbly. Pour this mixture evenly into the prepared cake pan. Arrange the peach slices on top in a circular, overlapping pattern.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the granulated sugar and remaining 1/4 cup softened butter until the mixture is light and fluffy, which provides a smooth texture for the cake batter.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition to fully incorporate. Stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing.
- Assemble the cake: Gently pour the batter over the arranged peaches in the cake pan, spreading it evenly to cover all fruit and topping.
- Bake the cake: Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and invert: Remove the cake from the oven and let it cool in the pan for about 10 minutes. This resting time helps the caramel topping set. Carefully invert the cake onto a serving plate and allow it to cool slightly before slicing.
- Serve: Enjoy the peach honey upside down cake warm or at room temperature. It pairs beautifully with whipped cream or vanilla ice cream for an extra indulgence.
Notes
- Use ripe but firm peaches for best texture and sweetness.
- If buttermilk is unavailable, use regular milk with 1/2 tablespoon vinegar or lemon juice added and let sit for 5 minutes.
- Do not overmix the batter to keep the cake tender.
- Let the cake cool slightly before inverting to prevent the topping from sticking to the pan.
- For a twist, sprinkle some cinnamon or nutmeg into the batter or on the peaches.
