Tender Upside-Down Peach Cake with Caramel

This upside-down peach cake is all about generous fruit, melting caramel juices and a tender yogurt batter. It comes together simply: make the caramel, arrange the peach slices, cover with the delicate batter and bake. The result is a dessert with a vivid vanilla aroma and sunlit peach filling.

Ingredients

For the caramel

• Sugar — 3.5 oz | 100 g
• Unsalted butter — 1.4 oz | 40 g

For the fruit base

• Ripe peaches — 3 pcs.

For the batter

• Unsalted butter, softened — 5.3 oz | 150 g
• Sugar — 6 oz | 170 g
• Vanilla sugar — 0.4 oz | 10 g
• Eggs — 3 pcs.
• Plain yogurt — 7.1 oz | 200 g
• All-purpose flour — 7.8 oz | 220 g
• Baking powder — 0.4 oz | 12 g

Step-by-step recipe

1. Prepare a 22 cm cake pan: line the bottom with parchment and lightly grease the sides with butter. Preheat the oven to 356°F | 180°C (top and bottom heat).
2. Make the caramel: melt the sugar in a saucepan over medium heat until amber, without stirring with a spatula — gently swirl the pan instead. Remove from the heat and whisk in the butter until smooth.
3. Immediately pour the caramel into the bottom of the pan and spread it evenly. Slice the peaches and arrange the wedges snugly over the caramel.
4. For the batter: combine the flour and baking powder, then sift. Beat the soft butter with the sugar and vanilla sugar until light and fluffy.
5. Add the eggs one at a time, beating well after each addition. Mix in the yogurt until smooth.
6. In 2–3 additions, fold in the dry ingredients with a spatula until you have a thick, smooth batter with no lumps — do not overmix.
7. Spoon the batter over the peaches, smooth the top and gently tap the pan on the counter to release large air bubbles.
8. Bake for 40–50 minutes, until golden and a wooden skewer inserted in the center comes out dry.
9. Cool the cake in the pan for 10 minutes, run a knife around the edge, place a serving plate on top and carefully invert. Remove the pan and parchment.
10. Serve warm or at room temperature. Add a scoop of vanilla ice cream, if desired.

Serving and storage

This cake is especially good on the day it is baked, when the caramel is still soft and the peaches are at their juiciest. Store leftovers covered at room temperature for up to 1 day, or in the refrigerator for up to 3 days. Before serving, let the dessert come back to room temperature so the caramel softens again.

Tips and variations

• Fruit: peaches can be replaced with nectarines, pears, apples or plums. For apples, add a pinch of cinnamon to the batter.
• Canned peaches: use them without syrup and pat the slices dry thoroughly with paper towels.
• Caramel without lumps: add the butter off the heat and stir with a spatula until fully emulsified. If the caramel starts to thicken, warm the pan briefly in the oven.
• Sweetness: if you prefer a less sweet cake, reduce the sugar in the batter to 5 oz | 140 g.
• Pan: if using a springform pan, line both the base and sides with parchment — the caramel is runny.

Nutritional value (per serving)

Calories	≈ 379 kcal
Protein	≈ 4.8 g
Fat	≈ 18.3 g
Carbohydrates	≈ 50.5 g
Sugars	≈ 32.6 g
Fiber	≈ 1.4 g
Sodium	≈ 160 mg

FAQ

Can I replace the yogurt in the batter?

Yes, the same amount of kefir or sour cream will work. With kefir, the crumb will be a little lighter; with sour cream, it will be richer.

How do I know when the caramel is ready and not bitter?

The color should be amber and the aroma nutty-caramel, with no sharp bitterness. Remove the saucepan from the heat a second before the desired shade appears, as the caramel continues cooking from residual heat.

If the peaches are very juicy, will the cake turn soggy?

No, the caramel holds the juices and the yogurt batter is firm enough. The key is to let the cake rest in the pan for 10 minutes and then invert it, so the syrup evenly soaks the crumb.