Simple Caramel Peach Cake – A Must-Try Peach Dessert

This 3-Step Caramel Peach Upside Down Cake is a warm, gooey, and incredibly tender dessert that’s as beautiful as it is delicious. With juicy peaches nestled into buttery caramel and a soft vanilla cake baked on top, each slice flips into a sticky, golden masterpiece that melts in your mouth. And the best part? It all comes together in just three easy steps.

Perfect for summer gatherings, potlucks, or a cozy weekend treat, this cake is proof that big flavor doesn’t have to be complicated.

Step 1: Make the Caramel Peach Topping

Ingredients:

• ½ cup unsalted butter

• ¾ cup light brown sugar, packed

• 3–4 ripe peaches, peeled and thinly sliced

Instructions:

1. In a small saucepan, melt butter over medium heat.

2. Stir in brown sugar and simmer for 2–3 minutes until thick and glossy.

3. Pour the hot caramel into a greased 9-inch round cake pan or cast iron skillet.

4. Arrange the peach slices in a circular pattern on top of the caramel. Slightly overlap them for a pretty finish.

Pro Tip: No need to peel the peaches if you prefer a rustic look—just wash and slice thinly.

Step 2: Prepare the Simple Vanilla Cake Batter

Ingredients:

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ½ tsp salt

• ½ cup whole milk or buttermilk

Instructions:

1. In a large bowl, cream butter and sugar until light and fluffy (about 2–3 minutes).

2. Add eggs one at a time, then mix in vanilla.

3. In a separate bowl, whisk flour, baking powder, and salt.

4. Add dry ingredients to the wet mixture in three parts, alternating with the milk. Mix just until combined—don’t overmix.

5. Spoon the batter gently over the peaches and caramel, spreading evenly to the edges.

Tip: The batter will be thick—use a spatula to carefully smooth it over the fruit.

Step 3: Bake, Flip, and Serve

Instructions:

1. Bake at 350°F (175°C) for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

2. Let the cake rest in the pan for 10–15 minutes, then run a knife around the edge.

3. Place a plate or cake stand over the pan and invert carefully to release the cake. Let the caramel and peaches drizzle down the sides.

Serve warm with vanilla ice cream or whipped cream for a next-level dessert.

Optional Flavor Boosts

• Add 1 tsp cinnamon or ginger to the cake batter for warmth.

• Splash bourbon or dark rum into the caramel for depth.

• Use canned peaches (drained well) if fresh peaches are out of season.

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  Simple Caramel Peach Cake – A Must-Try Peach Dessert

  

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  This 3-step Caramel Peach Upside Down Cake features juicy peaches, buttery caramel, and a soft vanilla cake—all flipped into a gooey, golden dessert. Easy, impressive, and unforgettable.

  • Author: Maya Lawson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x

  Ingredients

  Scale 1x2x3x

  Caramel & Fruit:

  • ½ cup butter

  • ¾ cup brown sugar

  • 3–4 ripe peaches, sliced

  Cake Batter:

  • ½ cup butter, softened

  • ¾ cup sugar

  • 2 eggs

  • 1 tsp vanilla extract

  • 1½ cups flour

  • 1½ tsp baking powder

  • ½ tsp salt

  • ½ cup milk or buttermilk

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  Instructions

  • Melt butter and brown sugar; pour into greased 9-inch pan. Arrange peach slices over caramel.

  • Cream butter and sugar. Beat in eggs and vanilla. Add flour, baking powder, salt, and milk alternately.

  • Spread batter over peaches. Bake at 350°F for 40–45 mins. Cool 10 mins, then invert and serve warm

  Notes

  Use fresh or canned peaches. Add cinnamon, bourbon, or ginger for flavor variations. Best served warm with ice cream.