Peach Upside Down Cake Recipe with Homemade Whipped Cream
Peaches are full season and they go absolutely delicious in the upside cake with caramel, homemade whipped cream and blackberries.
Servings: 12
Prep Time: 20 minutesminutes
Cook Time: 50 minutesminutes
Cooling Time: 2 hourshours
Total Time: 1 hourhour10 minutesminutes
Ingredients
For the Cake:
¾cupof brown sugar
3tablespoonsof unsalted butter
2tablespoonsof heavy whipping cream
2pitted and thinly sliced peaches
2sticks of unsalted butter, softened
1 ½cupsof sugar
8ouncesof mascarpone cheese
6eggs
2 ½cupsof all-purpose flour
½teaspoonof ground cinnamon
2teaspoonsof baking powder
For the Whipped Cream:
2cupsof heavy whipping cream
½cupof sugar
blackberries and mint for garnish
Instructions
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!