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peach orange upside down cake recipe

Peach Orange Upside Down Cake

Avatar photoGrace Ovendale
This Peach Orange Upside Down Cake is a flavorful and vibrant dessert perfect for summer gatherings. With its caramelized fruit topping and moist cake base, it's a delightful treat for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 9-inch round cake pan greased and floured
  • 1 electric mixer
  • 1 Mixing Bowl large

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk

Fruit Topping

  • 2 large peaches sliced
  • 1 large orange sliced
  • 1/4 cup unsalted butter melted
  • 1/2 cup brown sugar

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set aside.
  • Arrange the peach and orange slices in the bottom of the prepared cake pan. Melt the butter and mix with brown sugar, then pour over the fruit.
  • In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  • Add the vanilla extract to the wet mixture. Gradually add the dry ingredients, alternating with milk, until the batter is smooth and well combined.
  • Pour the prepared batter over the fruit in the cake pan, spreading it evenly with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes before running a knife around the edges to loosen.
  • Place a serving plate over the cake pan and carefully flip to release the cake. Lift the pan to reveal the fruit topping.
  • Serve warm or at room temperature. Optional: Add a scoop of vanilla ice cream or whipped cream on top.
  • Store any leftover cake in an airtight container at room temperature for up to two days, or refrigerate for up to five days.

Notes

Pro Tips: Use ripe, fragrant peaches and oranges for the best flavor. Cream the butter and sugar thoroughly to incorporate air, which contributes to the cake's light texture. Let the cake cool slightly before flipping to ensure the topping stays intact. For a more pronounced citrus flavor, add some grated orange zest to the batter.
Ingredient Substitutions: If you can't find fresh peaches, canned ones will work in a pinch; just be sure to drain them well. Use mandarins or tangerines as a substitute for oranges if needed.
How to Serve: Pair with iced tea, white wine, or a citrus-infused tea. Garnish with fresh mint leaves or a dusting of powdered sugar. Add a scoop of vanilla ice cream or whipped cream for added indulgence.
Storage & Freshness: Store in an airtight container at room temperature for up to two days or refrigerate for up to five days. To reheat, microwave individual slices for 10-15 seconds.
Make-Ahead Tips: Bake the cake the day before your event to allow flavors to meld beautifully.
Keyword citrus upside down cake, peach orange upside down cake, summer fruit cake