Juicy ripe peaches top this moist cinnamon maple cake to make the most sweet and satisfying dessert!
If you make none of the recipes that I post, please… I beg of you, try making this cake. It’s so delicious that I had to take a moment to gather myself after the first bite. Okay maybe I’m being dramatic, but in all honestly, I surprised myself with this one. It’s on par with some of the best desserts I’ve ever had.
Don’t let the fact that it’s baking from scratch fool you, or deter you. You can do this. I will readily admit that I am not the worlds greatest baker. I have had many flops in the kitchen… burnt cookies, flat cakes, globs of I don’t don’t even know what that was supposed to be. Some real funky stuff. But, this cake has never let me down.
It starts with peaches. You need a couple of not overly ripe but still very sweet yellow cling peaches. A spring form pan helps, but it’s not necessary if you don’t have one. I would just make sure to butter your pan really well if you decide not to go the spring form route.
Here’s the recipe:
To start, I sliced the two large peaches that I had by running my knife around the center of each peach until they broke apart into two halves. Then, I sliced the peaches into half moons about 1/8 – 1/4 of an inch thick. You want them to be fairly thin, but not so much that they’re going to disintegrate during baking.
Once they were sliced, I just started lining them around the bottom of my pan starting in the middle and working my way out.
Then I took 1/4 cup of melted butter mixed with 2 tbsp. of brown sugar and poured it over the top.
After the brown sugar bath, I took any of the remaining peaches and lightly tucked them on top of any gaps between the peaches. I did this with no rhyme or reason because you won’t see this part when we flip it at the end. Once this was done, I set the pan aside.
Now, for the cake batter. I started with 3/4 cup of butter and 1/2 cup of sugar. I creamed those together for a few minutes until they were well combined.
Then, because I want this cake to be extremely moist but still very light, I added 1 egg along with 1 egg white to the creamed butter and sugar and beat them together until smooth.
At this point, I added in a 1/4 tsp of cinnamon and 2 tsp. of maple syrup. I also added in 1 tsp of vanilla, but I forgot to get that in the photo. I beat these ingredients together for a few seconds to incorporate.
For some reason here, I also forgot to take a photo of the dry ingredients I used, but it was only 1 and 1/4 cup of flour and 1 and 1/4 tsp of baking powder mixed with a pinch of salt. I began adding half of the dry ingredients and mixing it on low.
Then, I added in half of 1/2 cup of milk, alternating the dry ingredients with the wet until everything was well combined and smooth, with no clumps.
Once everything was combined, I topped the peach lined pan with the cake batter, smoothing it out gently. You want to use a light touch to make sure your cake batter is even in the pan, but you don’t want to disturb the peaches underneath in their pretty little design.
Seriously, here is the point where you’ll realize how good this cake is going to be. The batter is so smooth and light!
I popped the cake into the oven at 350º F for about 35-40 minutes, or until I inserted a toothpick and it came out clean.
Be prepared for the delicious smell of sweet peaches and cinnamon to fill your entire house when you make this cake! I mean seriously, who needs candles?
Thanks for reading! Enjoy!
Peach Upside Down Cake
Prep time: 20 mins Cook time: 35-40 mins
Yield: 6-8 servings
2 cups of sliced peaches (about 2 peaches)
1 1/4 cup flour
1/2 cup white sugar
1 1/4 tsp. baking powder
2 tbsp. brown sugar
1 cup butter (divided into 1/4 cup and 3/4 cup)
1 egg + 1 egg white
1/4 tsp cinnamon
2 tsp. maple syrup
1 tsp. vanilla extract
1/4 tsp. salt
1/2 cup milk
Preheat oven to 350º F.
In a large mixing bowl, whisk together flour, baking powder and salt. Set aside.
With washed and dried peaches, run your knife along the seam around the peach, splitting it in half and removing the pit. Slice into half moon shapes about 1/8 – 1/4 inch thick. Arrange in a spring form pan in a flat layer beginning from the inside and working your way out.
Melt 1/4 cup of butter with brown sugar, mix well and pour over the peaches in pan. Cover any gaps with any extra peaches.
For the batter, cream together remaining butter, softened, with the white sugar with a mixer. Add in the eggs and mix thoroughly. Then, add in the maple syrup, vanilla, and cinnamon. Mix for a few seconds to combine.
Next, add in the dry ingredients, alternating with the milk until everything is well mixed and smooth. Pour the batter over the peaches and smooth out, careful not to disturb the peaches underneath.
Bake for 35-40 minutes or a toothpick inserted comes out clean. Allow to cool for 10-15 minutes before removing from pan. To remove, slide the serving platter on top of the pan and flip, quickly put carefully to allow to peach side to show.
Serve warm with ice cream or whip cream. Enjoy!