Peach-Plum Upside-Down Cake: A Juicy Summer Dessert Recipe
A glossy caramel topping transforms seasonal stone fruit into bite-sized indulgence.
Peach-Plum Upside-Down Cake: A Show-Stopping Summer Dessert
Summer brings an abundance of stone fruits, and what better way to celebrate than with a stunning Peach-Plum Upside-Down Cake? This dessert combines juicy peaches and plums with a rich caramel sauce and a tender almond-scented cake. When flipped onto a platter, it reveals a glossy, jeweled fruit topping that’s as delicious as it is beautiful.
Perfect for backyard barbecues, potlucks, or a cozy family dinner, this cake is designed to impress. It’s easy enough for bakers of any skill level, and the striking presentation is sure to make it the centerpiece of the table.
Ingredients
The recipe uses a classic upside-down cake structure, but with a seasonal twist. Here’s what you’ll need, divided into two main components: the caramelized fruit topping and the cake batter.
Peach-Plum Topping
- Cooking spray—for greasing the pan
- 3 medium peaches, halved, pitted, and sliced into 1/4-inch thick wedges
- 3 plums, halved, pitted, and sliced into 1/4-inch thick wedges
- 6 Tbsp. salted butter
- 3/4 cup packed light brown sugar
Cake
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 stick salted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp. almond extract
- 1/3 cup buttermilk
Step-by-Step Directions
Preparing the Fruit Topping
- Preheat the oven to 350 F. Spray an 8-inch square cake pan with cooking spray.
- Arrange the fruit. Shingle half of the peaches in a row across the bottom of the pan. Add a row of half of the plums. Repeat to make 4 rows, overlapping slightly for an attractive layering.
- Make the caramel. Melt butter in a small saucepan over medium heat. Add brown sugar and cook, stirring, until the sugar dissolves. Pour evenly over the arranged fruit. This creates a sticky, caramelized layer that will become the cake’s glossy topping when inverted.
Making the Cake Batter
- Whisk dry ingredients. In a medium bowl, combine flour, baking powder, baking soda, and salt.
- Cream butter and sugar. In a large bowl, beat butter and granulated sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs and extract. Beat in the eggs, one at a time, then add the almond extract.
- Alternate flour and buttermilk. Reduce mixer speed to low. Add the flour mixture in two batches, alternating with buttermilk, beating until just combined.
- Assemble the cake. Dollop the batter over the caramelized fruit and use an offset spatula to spread it evenly to the edges of the pan.
Baking and Finishing
- Bake. Place in the oven and bake until the cake is puffed and golden, and a toothpick inserted in the center comes out clean—about 35 to 40 minutes.
- Cool and invert. Let the cake cool in the pan on a rack for 15 minutes. Then, carefully run a knife around the edge to loosen and invert onto a platter.
- Serve warm or at room temperature. The cake is best enjoyed the day it’s made, with the caramelized fruit topping at its juiciest.
Tips for Success
- Fruit selection. Use ripe, but firm peaches and plums for the best texture. Overripe fruit will get mushy during baking.
- No-stick trick. Generously grease the pan and let the cake cool just enough before inverting to set the topping.
- Flavor variations. Add a pinch of cinnamon or nutmeg to the caramel for a spiced twist, or swap almond extract for vanilla if you prefer.
Presentation and Serving Suggestions
When you flip the cake onto a platter, the glossy, caramelized fruit topping is revealed, studded with blushing peach and plum slices. Serve each portion with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
This cake is ideal for gatherings where you want a dessert that looks as good as it tastes. The jewel-like fruit topping and the tender, almond-scented cake make it a memorable finish to any meal.
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Why This Recipe Works
- Caramelization: The brown sugar and butter mixture transforms as it bakes, turning the fruit into sticky, caramelized perfection.
- Moist crumb: Buttermilk ensures the cake stays tender and light, with a slight tang.
- Almond aroma: Almond extract adds a subtle, nutty background that complements the fruit.
- Easy layering: The repeating rows of peaches and plums not only look pretty but also distribute fruit flavor in every bite.
Common Questions (FAQs)
Can I use frozen fruit?
It’s best to use fresh, ripe summer peaches and plums for their texture and flavor. Frozen fruit may release too much liquid and won’t caramelize as well.
Can I substitute the almond extract?
Yes, you can use vanilla extract for a classic flavor, or try lemon zest for a bright, summery twist.
How do I prevent the cake from sticking?
Make sure to spray the pan thoroughly and let the cake cool for 15 minutes before inverting. If needed, run a knife around the edges to loosen before flipping.
How should I store the cake?
This cake is best served fresh. If storing, cover and refrigerate for up to 2 days, but the caramelized topping will soften over time.
Can I use a round pan?
Yes, a 9-inch round cake pan can be used instead of square. Adjust baking time as needed.
Nutritional Information (Estimated)
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 300–350 |
| Fat | 16g |
| Carbohydrates | 40g |
| Protein | 4g |
Note: Actual values will vary depending on serving size and ingredient brands.
Related Summer Dessert Ideas
If you love this upside-down cake, consider other summer fruit desserts, such as:
- Grilled Peaches—Fresh peaches caramelized on the grill, served with ice cream and pecans.
- Peach Pie—Juicy peach filling in a flaky crust, spiced with cardamom and ginger.
- Peach Dutch Baby—A giant, puffy pancake baked with peach slices, vanilla, and cinnamon.
Conclusion: A Dessert Worth Trying
The Peach-Plum Upside-Down Cake is more than just a dessert—it’s a celebration of summer’s best fruits, caramelized to perfection and paired with a tender, almond-scented cake. Whether you’re serving it at a casual get-together or a special occasion, this cake is guaranteed to impress with its stunning presentation and irresistible flavor.
Follow the recipe closely for best results, and don’t be afraid to make it your own with different fruits or spices. Either way, expect smiles and empty plates around the table whenever this cake is served.
References
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