Peach Upside-Down Cake with Vanilla Caramel Sauce
Chef Sarah Devight cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Michael Carroll on SeeMeCook
A moist and tender cake featuring a caramelized peach topping, served with a rich homemade vanilla caramel sauce. This family-approved dessert uses Greek yogurt for a soft crumb and fresh peaches for a vibrant summer flavor.
- Time
- 60 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Peach Layer
- 300 g
- 75 g
- 30 g
Cake Batter
- 55 g
- 150 g
- 8 g
- 100 g
- 120 g
- 120 g
- 8 g
Vanilla Caramel Sauce
- 200 g
- 55 g
- 300 g
- 8 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 1.53 kg before cooking, which is about 190 g per serving.
Steps
Cake Instructions
Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and grease a 9-inch round cake pan.
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.
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.
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.
Mix in the 2 eggs, then stir in the 1/2 cup of plain Greek yogurt.
Gently fold in 1 cup of cake flour and 2 teaspoons of baking powder until the batter is just combined; do not overmix.
Spread the cake batter evenly over the peaches in the pan.
Bake for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 5–10 minutes. While still warm, carefully invert the cake onto a serving plate.
Caramel Sauce Instructions
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.
Carefully whisk in 4 tablespoons of salted butter until it is fully melted and incorporated into the sugar.
Slowly pour in 1 1/4 cups of warmed heavy cream while whisking continuously. Be careful, as the mixture will bubble up vigorously.
Stir in 2 teaspoons of vanilla extract and a pinch of sea salt, if using.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 561
- Protein
- 5 g
- Carbs
- 70 g
- Fat
- 30 g
- Fiber
- 1 g
Where the calories come from
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