Peach caramel upside down cake

An easy fruit cake to celebrate the end of peach season and the beginning of fall.

It’s the end of peach season! Here’s how I used all the leftover peaches that softened up in my fridge. This is a really easy recipe but it’s really fun to make and looks gorgeous.

INGREDIENTS
4-5 medium peaches
Caramel:
1/2 cup granulated sugar
1 tbsp water
3 tbsp butter
2 tbsp heavy cream
Cake:
1/2 cup oil
1/2 cup granulated sugar
2 eggs
1 1/2 cup flour
1/4 cup cornstarch
2 tsp baking powder
1/2 cup milk

DIRECTIONS:
1. Line your baking tray with parchment paper. For this recipe, I used one 8 in round cake pan. Preheat your oven to 375F.
2. Slice 3-4 peaches into halves, and place them face down on the base of the baking pan. You may need more or less peaches depending on the size of a baking pan you are using, but the rest of the recipe won’t change. Dice another peach into small cubes, set aside.
3. Prepare the caramel by pouring the sugar and water into a pan. Mix that together so it covers the base of the pan in an even layer. Then turn on the heat and let it cook on medium heat, swirling the pan a few times every minute until the sugar fully melts. Once the sugar turns into a honey/amber color, turn the heat off and immediately add the butter and whisk until it’s melted. The caramel will bubble here, so be careful! Then add the heavy cream and slowly stir until everything’s well combined.
4. Immediately pour the caramel over the peaches and spread it out evenly over the peaches. Set aside as we prepared the cake batter.
5. To make the cake batter, whisk the eggs and sugar together until it turns light and fluffy. This will add air into the batter to make it more fluffy. Then add the oil and milk and mix until combined. Add in all the dry ingredients and gently fold everything together until just mixed. Be careful not to overmix or else the air will escape from the batter.
6. Pour the batter over the caramel peaches, then top with the diced peaches that you had set aside earlier. Bake for 30-40 min or until the top is golden and a toothpick inserted into the middle comes out clean. Let the cake cool completely, then flip the cake over and peel off the parchment paper to reveal the beautiful peaches. Make sure the cake is completely cooled before you try to flip it or release it from the cake pan or it will crumble. Enjoy :)