Peach Upside-Down Cake with Cognac Caramel
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Made with Farm-Fresh Peaches, this Summer Cake is a Stunner
This cake is perfection when made with the kind of fragrant peaches you can only get in mid-summer from a local farm.
To bring out the fruit’s delightful flavors, the slices are pan-roasted and then drizzled with a buttery caramel spiked with Cognac. Moreover, the cake batter that tops the ambrosial peaches gives just the right amount of structure to the dessert while remaining light and moist.
A dollop of vanilla Chantilly is the only thing you need to accompany such a gorgeous cake.
Happy baking and happy summer!
Peach Upside-Down Cake | Easy summertime cake to bake!
With a cake that’s all made in one bowl, this peach upside-down cake couldn’t be a better dessert for summer! Peach slices are lined on the bottom of a pan, an easy caramel sauce is drizzled on top, and the batter is spread over everything. Once baked, the cake is inverted, and a more beautiful dessert couldn’t be found. Plus, it’s super easy to make!
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Skip ahead:
00:00 Intro
00:56 Preparing the caramel sauce
01:48 Preparing the peaches
03:26 Preparing the cake batter07:05 Adding to the pan
08:16 Flipping the cake
10:00 Tasting the cake
INGREDIENTS
- 3/4 cup white granulated sugar
- 2-3 large ripe peaches
For the batter:
- 8 tbsp unsalted butter, room temperature
- 3/4 cup white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp cornmeal
- 1/2 tsp kosher salt
- 2 1/2 tsp baking powder
- 1 cup buttermilk
INSTRUCTIONS
- Preheat the oven to 350°F. Coat a 9-inch cake pan with nonstick spray, fit a piece of parchment in the bottom of the cake pan, and spray the parchment.
- Peel and slice the peaches into wedges. Place the sliced peaches in the prepared cake pan in concentric circles, overlapping slightly as needed.
- Add 3/4 cup of sugar to a small saucepan or skillet over medium-low heat. Watch the sugar closely. When the outside edges of the sugar begin to melt, draw them to the center with a spatula. Swirl and melt the sugar until it is a deep amber color, 6-8 minutes. Once melted, immediately pour the hot caramel over the sliced peaches.
- In a bowl, combine the butter and 3/4 cup sugar. Use an electric mixer or whisk to combine until the mixture is light and fluffy. Add the eggs one at a time, making sure to incorporate well after each addition. Whisk in the vanilla extract.
- Add the flour, cornmeal, salt, and baking powder. While mixing together the dry ingredients, pour in the buttermilk. Fold until the batter is just incorporated. Pour the batter over the peaches and caramel. Smooth the batter to an even layer and bake in the preheated 350°F oven until the cake is golden, cracked, and a skewer inserted into the middle comes out clean, 50-60 minutes.
- Once baked, remove the cake from the oven. Cool for 15-20 minutes, until the cake releases from the sides of the cake pan. Invert the cake onto a plate while it is warm. Discard the parchment and slice.
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How to Make a Peach Upside Down Cake - Easy Recipe
Fresh peach and caramel crusted cake with fluffy peach cake underneath, this peach upside down cake is sure to be a highlight at any get together!
Ingredients:
Topping:
Fresh sliced peaches
1 stick unsalted butter
1 c brown sugar
Cake:
1 1/2 c unbleached flour
2 ts baking powder
1/2 ts fine salt
6 tb soft, unsalted butter
1 c sugar
2 room temperature eggs
1 ts vanilla extract
1/2 c fresh peach juice
Instructions:
In the cake pan, melt the butter and stir in the sugar. Allow it to blend together and bubble.
Arrange the fruit slices on top of the caramel.
In a large bowl, sift the flour, baking powder, and salt together.
In a separate bowl, cream together the butter and sugar for about 5 minutes.
Mix in one egg at a time with the vanilla.
Blend in the juice.
In 3 separate additions, sprinkle in the dry mixture and mix to combine. Don't over mix.
Bake at 350 for 35-45 minutes.
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Sweet Peach Upside-Down Cake | Emeril Lagasse
Bursting with peaches in every bite, Peach Upside-Down Cake is an easy to make summertime dessert that’s moist and tender with ripe peaches nestled in a gooey caramelized layer on top. It’s no wonder why this is one of Emeril’s favorite desserts.
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Episode 1: Peach Upside Down Cake
Showing you how to make a Classic but with a Twist!
Peach Upside Down Cake
1/2 cup (1 stick) Unsalted Butter
1 cup light packed brown sugar
1 (20 oz) can sliced peaches
3 jumbo eggs, separated
1 cup sugar
4 tbsp. canned peach juice
1 cup self rising flour, sifted
Substitutions: All purpose flour or cake flour + 1 tsp baking powder. Fresh or Frozen Peaches instead of Canned. You can also use an 8 or 9 inch Cake Pan. You can also use Salted Butter instead of Unsalted.
Preheat Oven to 350 degrees
Melt butter in a large oven proof Iron Skillet; remove from oven then add brown sugar. Spreading evenly over bottom of pan of melted butter. Drain peaches reserving 4 tablespoons. Lay peach slices over the brown sugar mixture. Beat the egg yolks with a hand mixer in a medium bowl for 1 minute until it turns to a pale yellow color then add sugar and peach juice and mix until well combined. Sift the flour and stir it to the egg mixture. Beat egg whites in a Stand Mixer until soft peaks form. Fold egg whites into the flour/egg mixture and stir well. Pour cake batter over the peaches; spread evenly. Bake for 40-60 minutes. Remove from oven and let it cool. Flip cake over on a cake stand or plate. Serve with Whipped Cream or Vanilla Ice Cream.
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Peach Upside Down Cake
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Recipe by our Jake Cohen