Upside-down peach cakes

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Upside-down peach cakes
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it de fr es br
  • Vegetarian
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 30 min
  • Makes: 12 pieces
  • Cost: Low

PRESENTATION

The upside-down peach cake is, no question, a beloved dessert in Italy. Especially during summer—when fresh fruit is everywhere. Really good stuff. This traditional treat? Pretty much a staple at family gatherings and casual dinners. The magic starts by placing slices of juicy peaches at the bottom of the pan. And here's the thing: they caramelize and become golden under a layer of homemade caramel. As it bakes, the peaches soak up the sweet syrup, while the sponge cake on top turns tender and soft. Super tender. Soft enough to break with a spoon.

This isn't just any cake—it is a peach upside-down cake that really really blends the heart of summer fruit with the simplicity of Italian baking. And you know what? Italians often create single-serve versions. Seriously good. Everyone enjoys their own little cake topped with caramelized fruit.

Regional variations pop up all over Italy, from north to south. Some add a splash of local liqueur or a hint of almond for extra flavor. Thing is, the heart of this peach cake recipe is about using fresh, seasonal ingredients. Really. The result? A combo of moist sponge, a crispy caramel edge, and a layer of tangy peaches. Light, not overly rich. It's a homemade peach cake that feels elegant yet is easy to make—ideal for ending a meal on a light note.

While people often substitute other fruits, the classic upside-down peach cake shines with summer peaches. Serve it after dinner with friends, and look, you’ll get why this simple fruit cake is a favorite on Italian tables year after year. There’s something so so fun about digging into your own little cake. Savor that burst of sweet caramel and fresh fruit in every bite.

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INGREDIENTS

Nectarines 2 cups (300 g) - (3)
Eggs 3.9 oz (110 g) - (about 2 at room temperature)
Butter 1 cup (110 g) - (at room temperature)
Sugar 0.67 cup (130 g)
Type 00 flour 1 ⅛ cup (145 g)
Baking powder ½ tsp (2 g)
Almond flour 0.3 cup (30 g)
Whole milk 0.4 cup (90 g)
Vanilla extract 1 tsp
for the pan
Brown sugar 3 tbsp (35 g)
Butter 3 tbsp (40 g)
for garnish
Mint to taste
Preparation

How to prepare Upside-down peach cakes

To prepare the upside-down peach cakes, butter a 12-muffin pan. Pour the brown sugar inside 1 and the butter in cubes 2. Then place the pan at the bottom of the oven and let it cook at 356°F for a few minutes until you get caramel 3. Let it cool slightly.

Meanwhile, dice 2 peaches 4. Meanwhile, in a bowl, add the butter, vanilla extract 5, and sugar 6.

Beat with electric whisks for a few minutes. Gradually add the eggs to the light and frothy mixture 7. Get an even fluffier mass and then incorporate sifted flour 8 and baking powder 9.

Finally, pour the milk in a stream 10. Turn off the whisks and gently incorporate the almond flour 11 and diced peaches 12.

Mix to combine 13. Cut the remaining peaches into thin slices 14. Place two slices in each portion 15.

Transfer the mixture into the pan 16 and bake in a static oven at 356°F for about 30 minutes 17. Run the back of a knife inside the spaces while the pan is still hot and flip it over using a wire rack. Tap decisively to release them. Before serving, accompany with a few mint leaves 18.

Storage

The upside-down peach cakes can be stored for a couple of days under a glass dome.

Tip

Instead of vanilla, flavor with lemon zest and also squeeze the juice of half to flavor the mixture. If you're in the mood for a particular combination, you can add a few sprigs of thyme or finely chopped rosemary to the dough. Finally, for a truly indulgent accompaniment, serve with a scoop of custard or vanilla ice cream.

For the translation of some texts, artificial intelligence tools may have been used.
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