A Peach Cake That Will Turn Your Next Barbecue UPSIDE DOWN

Peaches are in season, and so is this peach upside down cake!

Peach upside down cake is going to be the new essence of summer and steal the show are your next barbecue. Juicy peaches and brown sugar caramel top a tender cake with the tang of buttermilk.

Peaches and cream are the most classic of combinations. However, taking inspiration from the south (where I am from) and my home state (Georgia), I took this recipe and decided to give it a try. OF COURSE, being a grilling blog, I added smoke to the equation as well. With the addition of buttermilk, we get a light and fluffy cake and adds a simple tanginess that highlights the sweetness of the toppings.

Upside down cakes always have an amazing presentation and almost make you not want to cut into it. For this recipe, the cake and the fruit topping are baked (smoked) together. The only thing you have to do to finish is turn it uʍop ǝpisdn and serve this BEAUTIFUL desert. I can't think of a better way to end a summer cook out than with this cake and a scoop of vanilla ice cream.

How Do I Choose The Right Peaches?

I can remember, at my time at Auburn University, that I would help my friend Whitney and her family sell peaches from Chilton County, Alabama. They has a small peach stand on the side of the road and I would just hang out and snack on some of the JUICIEST and BEST TASTING peaches I eve had! 

I don't always get that luxury now, but for this recipe, yellow peaches will be the best. Yellow peaches have a stronger flavor for this cake. If you aren't sure what yellow peaches look like, they have a very vibrant pink, red, and gold skin. 

 

When picking your peaches, you want them to be ALMOST ripe but still slightly firm. When you squeeze them, you want to feel like you can leave a dent without making a big mess.

You could use other fruits for this recipe if peaches are not in season. You could use apples, pears, bananas, or even pineapple (of course)! You want a fruit that is going to hold their shape and don't release too much juice.

Grillionaire Pro Tips to Flip Upside Down Cake

One of the best things about this recipe is that you have a moist and fluffy cake with a beautiful fruit topping. But, one mistake that can happen even to the most seasoned vets is that you can destroy the cake when flipping it over. DON'T WORRY! I GOT YOU! Here are a few Grillionaire tips to get your guests flipping over this peach upside down cake:

  • Use a high-sided standard bake pan. It would be preferred with three inch sides. A springform pan might seem like an easier approach here, but the caramel can leak out.
  • Before flipping the cake, let it rest for ten minutes, BUT NOT ANY LONGER. The caramel will stick more if it sits too long. Run a knife around the edge to separate the edges of the cake from the pan.
  • Place the serving platter upside down on top of the cake pan. Flip the whole thing (cake, pan, and platter) so the cake releases upside down onto the platter. Now your "upside down" cake is right side up! 

And Now for the Best Part

Peach Upside Down Cake with Buttermilk

Ingredients

For the caramel topping

  • 8 tablespoons (113g) unsalted butter, melted

  • 1/2 cup (107g) light brown sugar

  • 4 medium peaches, pitted and sliced

For the cake

  • 1 1/2 cups (180g) all-purpose flour

  • 3/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 6 tablespoons (85g) unsalted butter, softened

  • 3/4 cup (150g) granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 2/3 cup (160ml) buttermilk

Cooking Method

1. Preheat the smoker to 350°F. I used my pellet grill and also used pecan pellets for a softer smoke flavor. 

 

Grease a high-sided 9-inch round cake pan with butter. Line the bottom of the pan with parchment paper and grease the parchment. Dust the pan lightly with flour, then tap out any excess.

2. Make the caramel topping:  Melt the butter in a small saucepan over low heat, or in a small bowl in the microwave. Take the butter off the heat, add the brown sugar, and whisk until fully combined.
3. Pour the caramel topping into the pan and arrange peach slices: Pour the caramel topping into the prepared cake pan. Arrange the peach slices in a single layer on top of the caramel, making concentric circles.
4. Combine the dry ingredients for the cake: In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk until combined.
5. Beat the butter and granulated sugar: In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter and sugar on medium-high speed until pale and fluffy, about 5 minutes.
6. Add the egg and vanilla: Add the egg and vanilla extract and beat until fully combined. Scrape down the bottom and sides of the bowl with a rubber spatula.
7. Combine the wet and the dry: Add a third of the flour mixture into the butter mixture and mix on low speed until incorporated. Pour in half of the buttermilk mixture and continue mixing on low speed just until combined. 

Continue alternating the dry and wet ingredients, making sure to end with the dry ingredients and mixing until just combined. Use a rubber spatula to scrape down the bowl in between additions to ensure the batter mixes evenly.

8. Add the batter to the pan: Spread the cake batter evenly over the peach slices and caramel.

9. Bake: Bake the cake for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean.

10. Turn out the cake: Cool the cake in the pan for 10 minutes, then turn the cake out onto a platter while it’s still warm. 

Run a knife around the edges to loosen the cake from the pan. 

Place the serving platter upside down on top of the cake pan. Flip the whole thing, cake pan and platter, so the cake releases upside down onto the platter that will now be right side up. 

If the parchment is stuck to the cake, peel it off. It’s okay if any peach slices or caramel stick to the bottom of the pan, just place them back on top of the cake and rearrange the peach slices to fill any gaps.

11. Serve: Slice and serve warm or at room temperature.

This is SURE to be a HUGE hit. The tangy buttermilk, the fluffy cake, the sweet peaches, and the smoke topping (because smoke is a flavor) will make everyone around you dᴉlɟ (that's flip upside down) for this cake!

Until next time, make sure you eat well and do well! 

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