Caramelized Peach Upside Down Cake
This Caramelized Peach Upside Down Cake is a nostalgic summer bake made dairy-free and packed with juicy caramelized peaches and soft vanilla sponge. It’s simple to make, beautifully golden when flipped, and perfect for BBQs, family gatherings, and easy summer entertaining.
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Topping
- 3 Peaches
- 56 grams Plant Based Butter (unsalted) (1/4 Cup)
- 100 grams Brown Sugar (1/2 Cup)
For the Cake batter
- 120 grams Self Raising Flour
- 100 grams White Sugar
- 100 grams Plant Based Butter (unsalted)
- 2 Eggs
- 1 tbsp Vanilla Extract
Instructions
- Preheat oven to 350℉ / 175℃.
- Grease and line a 9-inch round cake pan with parchment paper. Slice 3 Peaches and arrange in the base of the pan in your desired pattern.
- In a small saucepan over a medium heat, melt 56 grams Plant Based Butter (unsalted) and 100 grams Brown Sugar. Stir gently until the sugar dissolves and the mixture becomes smooth and glossy (don't hard boil).
- Immediately pour the caramel over the sliced peaches - the caramel will be thick and may not cover all of them, but will continue to melt during baking.
- In a mixing bowl, whisk together 100 grams Plant Based Butter (unsalted), 100 grams White Sugar, 120 grams Self Raising Flour, 2 Eggs, and 1 tbsp Vanilla Extract to a smooth batter.
- Spread the batter carefully over the peach and caramel layer using a spatula.
- Bake for 22-25 minutes until the cake is well risen, lightly golden, and a skewer inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the pan for 5-10 minutes. Run a spatula around the edges to loosen.
- Place a serving plate over the pan and carefully invert to release the cake. Remove the parchment paper, and serve warm or at room temperature.
- Top Tip: For the best flip, don’t wait too long after baking. The cake should still be warm when turned out so the caramel releases cleanly and the peaches stay glossy.
Notes
Gluten-Free: Swap the self-raising flour with 120g 1-to-1 Gluten Free Flour Blend. Add 1 1/2 tsp baking powder and 1/4 tsp salt, and sift before adding to the recipe.
Egg-Free: Replace 2 eggs with 100 grams unsweetened applesauce or 2 flax eggs. The texture will be slightly softer but still delicious.
Serving Suggestions: Best served warm with dairy-free whipped cream or vanilla ice cream.
Storage: Best enjoyed fresh on the day of baking, but can be stored in an airtight container at room temperature for 2-3 days. Warm slices slightly before serving to soften the caramel topping.
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