Peach Upside-Down Cake with Vanilla Caramel Sauce

Ingredients

• 2 ripe peaches (sliced)
• 0.33 cup brown sugar (for peach layer)
• 2 tbsp butter (softened, for peach layer)
• 4 tbsp butter (softened, for cake batter)
• 0.75 cup granulated sugar (for cake batter)
• 2 tsp vanilla extract (for cake batter)
• 2 eggs
• 0.5 cup plain Greek yogurt
• 1 cup cake flour
• 2 tsp baking powder
• 1 cup granulated sugar (for caramel sauce)
• 4 tbsp salted butter (room temperature, for caramel sauce)
• 1.25 cup heavy cream (warmed, for caramel sauce)
• 2 tsp vanilla extract (for caramel sauce)
• sea salt (pinch (optional))

Steps

1. 1

   Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. 2

   In a small saucepan, combine 1/3 cup brown sugar and 2 tablespoons of butter. Cook over low heat until the mixture is thick and well combined.

3. 3

   Spread the sugar and butter mixture into the bottom of the prepared cake pan. Arrange the sliced peaches on top of the mixture in a circular pattern.

4. 4

   In a mixing bowl, whip together 4 tablespoons of softened butter, 3/4 cup granulated sugar, and 2 teaspoons of vanilla extract until the mixture is light and fluffy.

5. 5

   Mix in the 2 eggs, then stir in the 1/2 cup of plain Greek yogurt.

6. 6

   Gently fold in 1 cup of cake flour and 2 teaspoons of baking powder until the batter is just combined; do not overmix.

7. 7

   Spread the cake batter evenly over the peaches in the pan.

8. 8

   Bake for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. 9

   Allow the cake to cool in the pan for 5–10 minutes. While still warm, carefully invert the cake onto a serving plate.

10. 10

    To make the caramel sauce, add 1 cup of granulated sugar to a medium saucepan over medium heat. Let it melt, stirring occasionally, until it becomes a smooth, amber-colored caramel.

11. 11

    Carefully whisk in 4 tablespoons of salted butter until it is fully melted and incorporated into the sugar.

12. 12

    Slowly pour in 1 1/4 cups of warmed heavy cream while whisking continuously. Be careful, as the mixture will bubble up vigorously.

13. 13

    Stir in 2 teaspoons of vanilla extract and a pinch of sea salt, if using.

14. 14

    Simmer the sauce for 1–2 minutes until smooth, then remove from the heat. Let it cool slightly before drizzling over the cake.

Notes

The caramel sauce will thicken as it cools. If it becomes too thick, you can gently reheat it. Ensure the heavy cream is warmed before adding it to the caramel to prevent the sugar from seizing.

Nutrition per serving

• dessert
• baking
• cake
• peach
• fruit dessert
• upside-down cake
• caramel
• summer