A fragrant homemade dessert with tender peaches, a glossy layer of amber caramel, and a delicate crumb made with yogurt batter. This upside-down cake bakes fruit-first: the peaches gently cook in caramel, then emerge on top after unmolding — juicy, golden, and irresistibly polished.
Ingredients
For the caramel
- Sugar — 2.8 oz | 80 g
- Butter — 1.1 oz | 30 g
- Salt — a pinch
For the base
- Peaches — 4–5 pcs.
For the batter
- Butter, softened — 5.3 oz | 150 g
- Sugar — 4.2 oz | 120 g
- Vanilla sugar — 0.4 oz | 10 g
- Eggs — 3 pcs.
- Plain yogurt — 7.1 oz | 200 g
- Flour — 7.8 oz | 220 g
- Baking powder — 0.4 oz | 12 g
- Salt — a pinch
- Lemon zest — from 1/2 lemon
Step-by-step recipe
- Make the caramel: over medium heat, melt 2.8 oz | 80 g sugar in a heavy-bottomed saucepan without stirring with a spatula — simply swirl the pan gently. When the sugar is fully melted and turns amber, add 1.1 oz | 30 g butter and a pinch of salt, then stir quickly until smooth.
- Assemble the base: pour the hot caramel into the baking pan and spread it evenly. Arrange the peach slices over the top in a tight single layer.
- Make the batter: beat the softened butter with the sugar and vanilla sugar for 3–4 minutes until light and fluffy. Add the eggs one at a time, then mix in the yogurt and whisk briefly once more.
- Dry ingredients: sift together the flour and baking powder, then add the salt and lemon zest. Fold into the butter-yogurt mixture until just combined; do not overmix.
- Assemble and bake: spoon the batter over the peaches and smooth the surface. Bake at 338°F | 170°C for about 45 minutes, until a skewer comes out clean and the top is golden.
- Serve: let the cake cool slightly in the pan, run a thin knife around the edge, cover with a serving plate, and carefully invert. Remove the pan and let the caramel set slightly before slicing.
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Tips and variations
- Pan: a 22–24 cm round springform or solid cake pan with high sides works best. If using a springform pan, line the outside of the base with foil so the caramel does not leak.
- Fruit: nectarines, pears, plums, or pineapple also work beautifully. If using frozen slices, thaw them first and pat them dry well.
- Yogurt: you can substitute 15–20% sour cream or thick kefir; the texture will stay tender.
- Caramel without crystallization: do not stir the sugar at the beginning; just swirl the pan. If some sugar melts while crystals remain, lower the heat and let them warm through.
- Flavors: add a pinch of cinnamon or cardamom to the lemon zest to highlight the peaches.
Nutritional value (per serving)
| Indicator | Amount |
|---|---|
| Calories | ≈ 435 kcal |
| Protein | ≈ 6 g |
| Fat | ≈ 21 g |
| Carbohydrates | ≈ 55 g |
| Fiber | ≈ 2 g |
| Sodium | ≈ 150 mg |
FAQ
Can I use canned peaches?
Yes, but be sure to drain them well on paper towels so the caramel does not thin out and the surface stays glossy.
What can I use instead of plain yogurt in the batter?
15–20% sour cream or thick kefir will work well. Sour cream gives a slightly more tender crumb, while kefir makes the cake a little lighter.
How do I know the caramel is ready and not burnt?
The right color is warm amber-gold. If the caramel turns dark brown and smells sharply of burnt sugar, it has gone too far and should be started again.