Peach Upside-Down Cake

Golden Hour

 Dinner Party Guide

All  Golden Hour Recipes

Is there anything better than a perfectly ripe peach? There are few desserts that capture late summer quite like an old-fashioned peach upside-down cake.

Peak peach season doesn’t last long, making it all the more reason to turn the oven on and host a party while there’s still time.

Try our other peach dessert recipes like this quick French dutch baby or this Dali-inspired cake.

Find all Golden Hour Recipes here.

Peach Upside-Down Cake
makes a 9” cake

A pinch of cardamom adds warmth to the cake while amplifying the stone fruit’s floral sweetness.

Ingredients

• 440 grams peaches, fresh, canned or frozen

• 150 gram sugar

• 120 grams water

• 85 grams unsalted butter

• 1/2 tsp cardamom

• 140 grams ap flour

• 1 tsp baking powder

• 1/4 tsp kosher salt

• 2 eggs

• 2 egg yolks

• 200 grams sugar

• 115 grams unsalted butter

• 1 tsp vanilla

Equipment

• 9” cake pan

• medium sauce pan

• mixing bowl

• whisk

• rubber spatula

Preparation

1. Add 150 grams sugar to a medium sauce pan. Add the water and gently swirl the pan to moisten the sugar. Place the pan over medium high heat and allow the sugar to caramelize without moving or stirring.

2. Once the sugar begins to caramelize around the edges, gently swirl the pan until the caramel is golden brown.

3. Turn the heat to low, and whisk in the 86 grams of butter. Add the peaches and gently fold them in to coat. If using fresh peaches, let the peaches simmer until softened and slightly golden. If using frozen peaches, cook for a little less time so they don't become too mushy.

4. Remove the peaches from the caramel, then continue to reduce the caramel until it's thick and syrupy. Add in the cardamom and remove from the heat.

5. Generously butter a 9" pan.

6. Add the peaches and syrup to the prepared pan, arranging them to cover as much of the pan as possible

7. Preheat the oven to 350ºF.

8. Combine the flour, baking powder, and salt.

9. In a separate bowl, whisk the eggs and egg yolks together, then whisk in 200 grams sugar, vanilla, and the melted butter.

10. Fold the dry ingredients into the wet using a rubber spatula until just combined.

11. Pour the batter evenly over the peaches in the cake pan. Gently tap the pan to remove any air pockets in the batter.

12. Bake for 50-60 minutes, or until the top is golden brown and a cake tester comes out clean. Let cool on a wire rack.

13. Once cool enough to handle, place a serving plate upside down on the cake pan. Carefully invert the cake pan. (If any peaches stick to the bottom of the pan, carefully remove them and place them back in their home.)

14. Allow the cake to cool for another 30 minutes. Serve warm or at room temperature with a healthy amount of chantilly.

Questions about the recipes? Email britt@parisdiningclub.com