When in season fresh peaches go absolutely delicious in the upside cake with caramel, homemade whipped cream, and blackberries.
This was my first time making a peach upside-down cake and man was it delicious. While I like layered cakes, I also like the look of a really tall single cake look. I used a really deep 8” cake pan and couldn’t be happier with how it turned out.
If you’ve been following me for a while you’ll most definitely find out that I’ve got a love affair with fresh peaches by just how much I use them. Whether it’s a peach cobbler or even a salad, I love using peaches in my recipes.
The beautiful thing about this recipe is that it is incredibly easy to make, and it comes together in only about 20 minutes before baking it!
Using Fresh Peaches
No matter what kind of fruit you are putting in a cake it’s always crucial to rinse off whatever it is you are using first.
Once the peaches are rinsed, slice them around the pit and then thinly slice them because we are going to fan them out on the bottom of the pan. Set those peaches to the side and let’s whip up some fresh caramel!
How to Make Homemade Caramel
I can’t even begin to tell you how many times I’ve messed up making caramel in my life. I’ve burned the heck out of it, I’ve undercooked it and it’s gritty, ugh I’ve had a life of ruining caramel.
My mistakes have been your win because I’ve got a pretty fool-proof recipe to help you out with the cake. Simply add some brown sugar, butter, and heavy whipping cream to a saucepot and whisk together until it is smooth and no longer gritty. This is the easiest most foolproof way of making caramel.
However, because I need this caramel to be a bit thicker, I’m going to scale back on the amount of butter and whipped cream I use. Yup, it’s just that easy. Once your caramel is done pour it into the bottom of a prepared deep 8” or 9” pan and spread it out a bit.
Now you want to layer on those beautiful peaches you sliced up so that they kind of fan out on top of the caramel.
How to Make the Cake
The batter for this is easy to make. Just as in any typical peach upside-down cake recipe you cream together the butter and the sugar and then you add in the ingredients, easy as that! So now that the peaches and caramel are already laid down into the bottom of the pan you simply want to pour the batter over top and smooth it out so that the cake is flat.
Transfer the pan to the oven and bake at 350° for in between 40 and 50 minutes, yes, I know this does take a little bit, but I promise it is worth it.
The hardest part for me is never the baking part, it’s the cooling to room temperature part while it sits on my roller mat on my counter in the middle of my kitchen for me to stare at until it’s cooled. It is brutal, and this peach upside-down cake smells insane!
Once the cake is cooled, then it is time to start decorating!
Making Homemade Whipped Cream
Homemade whipped cream was one of the first things I learned how to do in the restaurant industry some 23 years ago.
Add some heavy whipping cream along with some sugar, and some vanilla if you want, to a mixer with the whisk attachment and turn it on until it resembles whipped cream hah. It obviously goes great with any dessert and of course all over this peach upside-down cake as well!
In reality you want to whisk it until it reaches stiff peaks and then you are good to set it to the side in the refrigerator to cool until it is ready to decorate. Once my cake was cooled I garnished with the homemade whipped cream, some blackberries and mint.
Slice it up and serve!
More Amazing Cake Recipe
If you are a big fan of this peach upside-down cake then be sure to check out these other cake recipes!
- Sour Cream Bundt Cake
- Layered Rum Pumpkin Cake
- Italian Ricotta Cheesecake
- Strawberry Shortcake Recipe
- Gingerbread Cake – from Food with Feeling
Peach Upside Down Cake Recipe with Homemade Whipped Cream
For the Cake:
- ¾ cup of brown sugar
- 3 tablespoons of unsalted butter
- 2 tablespoons of heavy whipping cream
- 2 pitted and thinly sliced peaches
- 2 sticks of unsalted butter softened
- 1 ½ cups of sugar
- 8 ounces of mascarpone cheese
- 6 eggs
- 2 ½ cups of all-purpose flour
- ½ teaspoon of ground cinnamon
- 2 teaspoons of baking powder
For the Whipped Cream:
- 2 cups of heavy whipping cream
- ½ cup of sugar
- blackberries and mint for garnish
- Preheat the oven to 350°.
- Add the brown sugar, 3 tablespoons of unsalted butter and heavy whipping cream to a small saute pot and cook over medium heat until combined and melted together.
- Transfer the mixture to a prepared deep 8” cake pan.
- Next, fan out the sliced peaches working from the center out until they are all used. Set aside.
- Add the remaining 2 sticks of softened unsalted butter and 1 ½ cups of sugar to a standing mixer with the paddle attachment and mix on medium speed until light and fluffy, about 5 to 7 minutes.
- Mix in the mascarpone cheese and then add 1 egg at a time until it is mixed in.
- Next, add in the flour, cinnamon and baking powder just until combined and then transfer the batter to the deep pan with peaches and caramel and pour over top.
- Smooth out using a rubber spatula and bake at 350° for 50 minutes or until browned and firm in the center.
- Let completely.
- Whipped cream: combine both ingredients into a standing mixer with the whisk attachment and whisk on high speed until stiff peaks are formed. Note: there will be plenty of leftovers.
- Flip the cake over onto a serving plate and top off with whipped cream rosettes, blackberries, and mint. Serve!