Sweet & juicy peaches all smothered in maple caramel on top the most perfect vanilla cake. You get the best of both worlds with this tarte tatin inspired cake AKA peach upside down cake.

Perfection on a plate or in giant bowl depending on how big a slice you want (THE BIGGEST IS THE BEST)!

Quite possibly one of the prettiest ways to eat cake without icing it!! My Maple Peach Upside Down cake is a home run in all the possible ways!!!

It tastes like peach heaven, looks so beautiful and you do not need any technical icing tricks. Bonus!

This easy peach cake uses fresh peaches (the only way to eat peaches!!!), maple syrup and simple pantry ingredients. For me this is a win, I love to use fresh produce and what I would normally have in my pantry for baking.

I don’t know about you but I personally don’t ice cakes often (if you’re a regular here you will know!!), unless it’s a simple lemon icing.

So I tend to not have all the icing ingredients or equipment on hand and try to make most the recipes on here without a icing.

This beautiful peach is two desserts combined (did you see what I did there? I apologize).

This fresh peach upside down cake is made up of layers; it has a maple caramel sauce that is then layered with fresh slices of peaches, and then it is also an upside down cake because instead of adding puff pastry (which would be amazing by the way) you put together a delicious vanilla cake to layer on top!!!!

Tips For The Best Peach Upside Down Cake:

You need to use fresh peaches, canned peaches have too much liquid in them.
You can use other fruits if you prefer, you could easily substitute with fresh apricots, plums, apples, pears.
I use a oven proof non-stick skillet fry pan. If you do not have one of these, you could use a cake tin or oven proof dish and cook the caramel in a separate pot.
I leave the cake in the pan once cooked for 10 minutes because there is usually a lot of maple peach caramel in the pan. Giving it 10 minutes allows the cake to soak some of it up before turning the cake out.

Enjoy!

Paige x

Maple Peach Upside Down Cake

Yield: 10-12

Author: Paige

Prep time: 15 MinCook time: 55 MinInactive time: 10 MinTotal time: 1 H & 20 M

You'll get a showstopping dessert with my maple peach upside down cake.

Ingredients

Maple Peach Layer

1/4 cup white sugar
1/4 cup maple syrup
2 tablespoons butter unsalted
2 peaches
1 teaspoon lemon juice
Pinch of sea salt

Vanilla Cake Layer

1/4 cup unsalted butter, softened
1/2 cup white sugar
3 eggs, whisked
1 teaspoon vanilla essence
2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1/2 cup milk, room temperature

Instructions

Maple Peach Layer

Preheat oven to 350 F fan bake.
Cut the peaches into 16 x slices each. To do this cut one of the peaches into quarters, then cut the quarters into quarters.
Place a oven proof non-stick 11-inch skillet on a medium heat. Add sugar and cook until the sugar melts. Approx. 5 minutes.
Once sugar has melted, continue cooking until it turns to a deep golden caramel color.
Use the handle of the pan to tip the pan and move the caramel around. Approx. 1 - 2 minutes.
Pour in maple syrup, stirring continuously, the mixture will froth & the caramel will harden, keep cooking until the caramel loosens to liquid form again, approx. 1 minute.
Add butter to the maple caramel sauce, stir until melted and incorporated. Take the pan off the heat.
Layer the peach slices on top of the maple sauce into a pattern that you like, overlapping the peaches helps keep it looking tidy.
Drizzle lemon juice over the peaches and sprinkle salt. Place the pan in the oven for 10 minutes. Remove from oven. Set aside.

Vanilla Cake Layer

In a large bowl cream butter and sugar for 1 - 2 minutes or until very pale, an electric whisk works well.
Add eggs and vanilla essence, fold into the butter with a plastic spatula, the mixture will split.
Plop the flour, baking powder, and salt on top of the wet ingredients. Gently stir the dry ingredients on top and then fold into the wet mixture below. The texture should be quite chunky and dry.
Add the milk and stir until just incorporated.
Pour/spoon the cake mixture on top of the peaches. Place in the oven for approx. 30 - 35 minutes or until a skewer comes out clean. Remove from oven.
Leave in the pan for 10 minutes and then carefully flip out onto a plate.
Serve warm with vanilla ice cream.

Nutrition Facts

Calories

272

Fat

9 g

Sat. Fat

5 g

Carbs

43 g

Fiber

1 g

Net carbs

42 g

Sugar

23 g

Protein

5 g

Sodium

122 mg

Cholesterol

69 mg

Similar Recipes

cake, baking, dessert

American

Did you make this recipe?

Tag @stripesandwillows on instagram and hashtag it # stripesandwillows

Maple Peach Upside Down Cake