Peach Upside-Down Cake

There is always a bit of magic in an upside-down cake, complete with a final reveal – the turned cake coming effortlessly out of the pan and showing its glossy, caramelized topping.  For this cake, peaches or a combination of peaches and plums create a delicious top layer.  Actually, that’s the bottom layer when you’re building this in your cake pan.  All part of the magic.

With the steps below, you’ll learn how to make that final flip reliable, so your fruit doesn’t stick, and make the cake even more delicious with some of my favorite batter additions. While stone fruit season is still here, try this recipe to hold onto summer’s sweetness.

Ingredients

3 tablespoons unsalted butter, melted
½ cup dark brown sugar
3 large peaches (or a combination of peaches and plums)
1 small orange, zested and juiced
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
¾ cup whole-milk ricotta
1 ¼ teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
2 eggs

An upside-down cake has the tendency to overflow when the fruit becomes juicy and the caramel in the bottom of the pan begins to bubble, so keep close watch while it bakes or use a lightly colored baking sheet under the cake pan or on the rack below to catch potential spills.

For variations on this recipe, consider incorporating plums or even cherries, as the ricotta and the citrus zest in this mixture are delicious with all types of stone fruit.

How to Prepare the Caramelized Fruit Layer

Begin by preheating the oven to 350 degrees.

Prepare a 9-inch cake pan by buttering the sides and cutting a piece of parchment paper to fit the bottom of the pan.  This helps make it easier to keep the fruit on top of the cake when flipping upside down.

Next make the mixture that will become caramel in the bottom of the pan. Melt 3 tablespoons butter and whisk in dark brown sugar. Spread mixture on top of parchment.

Peel, pit, and slice enough fruit to make a single layer on top of the brown sugar layer.  The slices should be no more than about ½-inch thick. There should be enough fruit to cover the bottom of the pan in a slightly overlapping fashion.

How to Make the Cake Batter

Combine the flour, baking powder, and salt in a mixing bowl.

Whisk ricotta and vanilla extract until smoother.  Some lumps will remain.

Work orange zest into granulated sugar using fingers until it resembles wet sand. This will help to distribute the flavor throughout the batter. Cream softened butter and citrus sugar using a stand mixer fitted with the paddle attachment or hand mixer until light and fluffier.

Add the ricotta mixture and combine well. Add eggs one at a time, scraping sides of bowl as necessary to fully combine. Add 2 tablespoons orange juice and combine. If the batter looks a little lumpy and liquidy, this is fine. Once the flour is added, it will become more smooth.

Add the flour mixture in 2 additions, combining well but being careful not to over-beat.

Spoon the cake batter over the fruit and use a spatula to carefully spread over the fruit in an even layer.

Bake for about 40 minutes or just until a toothpick or tester comes out clean. Keep an eye on the cake as it may overflow based on the juiciness of the fruit.  It can be put on a baking sheet to accommodate overflow.

How to Flip the Upside-Down Cake

Run a knife around the edges of the cake and let it sit for 15 minutes on a cooling rack.

Place a plate over the cake pan and carefully flip upside down.  Lift off cake pan and gently peel parchment from fruit layer. Let cake sit for about 15 minutes before serving.

Tip: If any of the fruit becomes dislodged, it will be easy to see where it belongs as the cake will have a spot for it. Simply place back in its spot and serve.

If you have extra peaches on hand, you may also enjoy this raspberry peach mocktail.