Peach And Berry Upside Down Cake Recipe

Prepare pan and caramel

Preheat oven to 350°F (175°C). Place a 9-inch round cake pan (or 9x2-inch springform) on a rimmed baking sheet. In a small saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 1 cup packed light brown sugar and 1 teaspoon salt; stir until the sugar dissolves and the mixture begins to bubble gently, about 2–3 minutes. Remove from heat and stir in 1 tablespoon lemon juice and 1 teaspoon vanilla extract.

Arrange fruit

Carefully pour the warm caramel into the prepared cake pan, tilting to coat the bottom evenly. Sprinkle the 1 teaspoon cornstarch over the sliced peaches and mixed berries and toss gently to coat (this helps thicken juices as they bake). Arrange the peach slices in an overlapping circular pattern across the caramel; tuck the mixed berries into the gaps. Press fruit lightly so they sit flat and will release juices into the caramel while baking.

Combine dry ingredients

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 2 tablespoons granulated sugar until evenly distributed.

Cream butter and sugar

In a large mixing bowl, beat 6 tablespoons softened unsalted butter with an electric mixer (or by hand with a sturdy whisk) until smooth and slightly fluffy, about 1–2 minutes. Add the granulated sugar and continue beating for another 1 minute until incorporated.

Add eggs and flavor

Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract and the 1 teaspoon lemon zest (if using).

Finish batter

Add the dry ingredients to the butter mixture in two additions, alternating with the 3/4 cup whole milk (start and end with dry ingredients). Mix on low speed or fold with a spatula until just combined; do not overmix. The batter should be a thicker pourable consistency—if too thick, add 1 tablespoon milk at a time to reach the consistency.

Assemble and bake

Carefully spoon the cake batter over the arranged fruit in the pan, spreading gently and smoothing the top with a spatula so the batter covers fruit evenly. Tap the pan lightly on the counter to remove any air pockets. Bake in the preheated 350°F (175°C) oven on the center rack for 35–45 minutes, or until the top is golden and a toothpick inserted into the center of the cake (not the fruit) comes out clean or with a few moist crumbs. If the fruit releases a lot of juice and the top browns too quickly, tent loosely with foil for the last 10 minutes.

Cool slightly

Remove the cake from the oven and place on a wire rack. Let cool in the pan for 12–15 minutes—this short cooling prevents the caramel from sticking excessively but allows it to set slightly so the cake can be inverted cleanly.

Invert and serve

Run a thin knife around the pan edge to loosen. Place a serving plate (larger than the pan) or cake stand upside-down over the pan. Wearing oven mitts, carefully invert the pan and plate together, then lift off the pan. If any fruit sticks to the pan, gently lift it back into place on the cake. Let the cake cool another 10–15 minutes on the plate to allow the caramel to settle.

Garnish

Dust the top lightly with 1 teaspoon powdered sugar and garnish with fresh mint leaves if desired. Serve warm or at room temperature. Leftovers: cover loosely and store at room temperature up to 1 day or refrigerate up to 3 days; bring to room temperature or gently warm before serving.