Made with farm-fresh peaches, this summer cake is a stunner
This easy peach upside-down cake showcases the flavor of ripe, fragrant summer peaches. When you use fruit from a local farm at peak ripeness, the result is an elegant, sun-kissed dessert that’s deceptively simple to prepare.
Peach slices are briefly pan-roasted to concentrate their sweetness, then finished with a quick, buttery Cognac-spiked caramel that comes together in minutes. The cake batter baked on top gives structure while staying light and moist, creating a perfect balance between tender crumb and caramelized fruit.
A little Chantilly and a glass of dessert wine complete the experience
A spoonful of vanilla Chantilly cream elevates each slice without overpowering the peaches. Serve with a chilled dessert wine for an effortless, celebratory finish to a summer meal.
Wine Pairing: Sauternes or Riesling Ice Wine with peach cake
Choose a sweet dessert wine with bright acidity to match the peaches. A Sauternes from Bordeaux or a Riesling Ice Wine from Germany or Canada complements the stone-fruit flavors and balances the caramel’s richness. Serve these wines chilled to refresh the palate between bites.
Never Miss a Recipe
Peach upside-down cake with Cognac caramel
6 to 8 servings
1 hour
1 hour
Sauternes or Riesling Ice Wine
Ingredients
- For the Chantilly
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2/3 cup heavy cream
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2 tablespoons organic sugar
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1 teaspoon pure vanilla extract
- For the peaches
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4 tablespoons unsalted butter
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6 medium ripe-but-firm yellow peaches (about 2 lb / 905 g), quartered and pitted (or 2″ slices for larger peaches)
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1/2 cup + 2 tablespoons organic sugar
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1 teaspoon pure vanilla extract
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2 tablespoons Cognac or brandy
- For the batter
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1 cup unbleached all-purpose flour
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1 1/2 teaspoons baking powder
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Pinch fine sea salt
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4 extra-large eggs, separated, at room temperature
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1 extra-large egg white, at room temperature
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3/4 cup organic sugar
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4 oz (115 g) unsalted butter (8 tablespoons), at room temperature
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1 teaspoon pure vanilla extract
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1 9″ round cake pan — lightly buttered and lined with wax paper
Directions
- For the Chantilly: Combine heavy cream, sugar and vanilla in the bowl of an electric mixer. Whip at medium speed until the cream is thick and ribbons form. Refrigerate until ready to serve.
- Preheat oven to 350°F (180°C).
- Heat a large nonstick skillet over medium-high heat and melt the butter. Arrange peach slices on their sides and sauté 3 to 4 minutes until they begin to brown. Sprinkle with 2 tablespoons sugar, flip carefully, and cook another 2 to 3 minutes until golden-brown. Remove from heat and arrange the peach slices tightly in a daisy pattern in the prepared cake pan.
- Return the skillet to medium heat, add the remaining sugar, vanilla and Cognac, and simmer, stirring constantly, until a rich caramel forms, about 5 to 6 minutes. Pour the caramel evenly over the arranged peaches and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the mixer bowl, beat the egg whites at medium speed until frothy, then increase to high and gradually add 1/4 cup sugar. Continue beating until firm peaks form, about 1 to 2 minutes.
- In a separate bowl, beat the softened butter with the remaining sugar and vanilla on low until creamy. Add the egg yolks one at a time, beating at medium speed until thick and combined. Fold one-third of the beaten egg whites into the butter and yolk mixture to lighten it. Gently fold in half the flour mixture, then repeat with the remaining egg whites and flour, folding until just combined. Do not overmix.
- Spoon the batter over the peaches, leaving about 1/4″ of the rim clear. Bake 45 to 50 minutes, until golden and a skewer inserted in the center comes out clean. Remove from oven and cool at least 1 hour before unmolding, or keep in the pan until ready to serve. To serve, invert the cake onto a platter and peel off the wax paper. Dust lightly with powdered sugar and serve slices with a dollop of Chantilly.
- Cook’s note: The cake can be made up to 12 hours ahead. Store at room temperature in a relatively cool spot until serving.
