Ryan has been an online writer for over a decade and loves to share and educate.
There are peaches and cream cakes and then there are upside-down peach cakes. But what if they were one and the same? Yes, let's talk about baking up some Peaches and Cream upside-down cake for dessert.
On their own, each cake is worth dying on a hill for. But it's best to make love, not war. Hence, you will find that some recipes are a mish-mash of two or more like it and the world is better off that way. This cake takes the best the two have to offer and dumbs it down so that anyone could get in and enjoy the sweet, soft, and creaminess it has to offer.
The skinny on this cake
This recipe is mainly an upside-down cake which is pretty much what it sounds like. It starts with a glaze--a mixture of canned peach with its own syrup and sugar--at the bottom of the pan followed by the batter. After it's baked, the cake is flipped over so that the glaze is sitting on the top.
But it also has peaches and cream, so those are going to cover those sugary peaches for the finish. The cream in this recipe is a tarty peach-flavored frosting made from cream cheese, unsalted butter, confectioner's sugar, and a small amount of syrup from the peaches.
Converting peaches and cream cake to an upside-down cake isn't as complicated as it sounds. In fact, both cake types pretty much use the same boring square mix formula that most cakes tend to use for simplification: The unsalted butter, sugar, eggs, and flour are all combined in equal parts in that order.
- Use the right peaches - This recipe strictly calls for canned peaches with light syrup for a couple of reasons. First, it's the simplest way to make the glaze as it only requires flavoring (sugar + lemon juice). And second, a light syrup is, well light. Heavy syrup would just make the glaze too thick to stomach.
- Save the syrup - Not all of the syrup is going into the glaze as some of it will be reserved for the cream as a flavoring. Save at least three tablespoons of it for the cream.
- Treat the peaches with care - When stirring and arranging the peaches in the recipe, use a wooden spoon or rubber spatula and make sure not to touch them much. They are delicate especially when cooked.
- Freeing the cake - After the cake is done baking, it should be allowed to cool for 15 minutes on a wire rack before its time is released from the pan. To do this, first, carefully cover the top of the pan with a flipped-over cake pan or platter. Then, while firmly holding the cake pan and plate together with each hand, flip everything so it's vice versa and place it onto a flat surface. And finally, lift the cake pan straight upward to free the cake.
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For the peach glaze:
- 1 can (15 ounces) sliced peaches, in light syrup
- 1/4 cup caster sugar
- 1/2 teaspoon lemon juice
For the cake:
- 1 1/2 stick or 3/4 cup unsalted butter, at room temperature
- 3/4 cup caster sugar
- 3 medium eggs
- 1 teaspoon vanilla extract
- 1 1/4 cup self-raising flour
- 1/2 teaspoon salt
For the cream:
- 8 ounces (1 pack) cream cheese, at room temperature
- 1 stick or 1/2 cup unsalted butter, at room temperature
- 4 cups confectioners' sugar
- 3 tablespoons reserved syrup
- For the peach glaze, combine the peaches, syrup, sugar, and lemon juice in a saucepan and bring to a boil over medium heat. Stir the mixture occasionally as it reduces and thickens. Also, brush down the sides of the pan any sugar that might stick to it. Once finished. Allow it to cool.
- To make the cake, preheat the oven to 350° F. Grease the inside of a 9-inch round pan with butter, then carefully pour the cooled peaches and syrup, making sure none splash on the sides. Use a wooden spoon or rubber spatula to arrange the peaches in patterns as desired.
- Beat the butter and sugar together using an electric mixer fitted with a whisk attachment and set on medium-high speed. Beat until smooth and fluffy (5 minutes). Beat in the eggs one at a time. Beat in the vanilla extract next. Combine the flour and salt, then beat into the mixture in two additions. Make sure everything is fully combined.
- Spoon the finished batter on top of the peaches and syrup in the pan and smooth down the surface. Bake in the oven for 45 minutes or until an inserted toothpick comes out clean. Let the cake cool outside the oven for 10 minutes.
- Carefully place and hold a flipped cake plate or platter on top of the cake pan with each hand firmly keeping them locked together, then carefully flip everything and place it onto a flat surface. Finally, carefully lift the pan straight upward to free the cake.
- To make the cream, beat the cream cheese and confectioner's sugar together until light and fluffy. Beat in the reserved syrup from the peaches to complete the cream. Gently spread the cream on top of the peaches covering the cake. Optionally, you can spread half of the cream around the cake too. Serve.
© 2022 Ryan Fanus