Imagine a dessert that combines the sweet juiciness of ripe peaches, the tangy burst of fresh cranberries, and a rich caramelized topping that will make your taste buds dance with delight! This Peach Cranberry Upside Down Cake is not just a dessert - it's a culinary masterpiece that transforms ordinary ingredients into an extraordinary experience. Whether you're looking to impress guests or treat yourself to a spectacular homemade treat, this recipe promises to be your new favorite showstopper that's surprisingly easy to make!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 2 cups sliced peaches
- 1 cup fresh cranberries
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray to ensure easy release of the cake after baking.
- In a medium saucepan over medium heat, melt 1/2 cup of butter. Once melted, add 1 cup of brown sugar and stir until the mixture is smooth and bubbly. Remove from heat.
- Pour the butter and brown sugar mixture into the prepared cake pan, spreading it evenly across the bottom.
- Arrange 2 cups of sliced peaches evenly over the brown sugar mixture in the cake pan. Scatter 1 cup of fresh cranberries on top of the peaches, ensuring they are evenly distributed.
- In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until well combined.
- In another bowl, cream together 1 cup of sugar and 2 eggs until the mixture is light and fluffy. Stir in 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup of milk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix.
- Pour the cake batter over the arranged peaches and cranberries in the cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. After cooling, carefully invert the cake onto a serving platter, allowing the caramelized peaches and cranberries to be on top.
- Allow the cake to cool for an additional 10 minutes before slicing. Serve warm or at room temperature, and enjoy your Peach Cranberry Upside Down Cake!
Tips
- Fruit Selection: Choose ripe but firm peaches for the best texture and flavor. If fresh peaches aren't in season, high-quality frozen peaches can work as a substitute.
- Caramelization Technique: When making the brown sugar and butter base, ensure you cook it just until it's smooth and bubbly - this creates the perfect caramel layer.
- Prevent Overmixing: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Pan Preparation: Greasing the pan thoroughly is crucial for easy cake removal. Consider using parchment paper for extra insurance.
- Cooling is Key: Allow the cake to rest for 10 minutes in the pan before inverting, which helps the caramel set and prevents breaking.
- Serving Suggestion: This cake is delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage: Store leftover cake covered at room temperature for up to 2 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 62g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
