Peach Upside Down Cake Recipe with Homemade Whipped Cream

Peaches are full season and they go absolutely delicious in the upside cake with caramel, homemade whipped cream and blackberries.

This was my first time making a peach upside down cake and man was it delicious. While I like layered cakes, I also like the look of a really tall single cake, which is what this is. I used a really deep 8” cake pan and couldn’t be happier with how it turned out.

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Peach Upside Down Cake Recipe with Homemade Whipped Cream

For the Cake:

¾ cup of brown sugar
3 tablespoons of unsalted butter
2 tablespoons of heavy whipping cream
2 pitted and thinly sliced peaches
2 sticks of unsalted butter, softened
1 ½ cups of sugar
8 ounces of mascarpone cheese
6 eggs
2 ½ cups of all-purpose flour
½ teaspoon of ground cinnamon
2 teaspoons of baking powder

For the Whipped Cream:

2 cups of heavy whipping cream
½ cup of sugar
blackberries and mint for garnish

makes 1 cake

prep time: 20 minutes

cook time : 50 minutes

rest time: 120 minutes

procedures:

1. Preheat the oven to 350°.
2. Add the brown sugar, 3 tablespoons of unsalted butter and heavy whipping cream to a small saute pot and cook over medium heat until combined and melted together.
3. Transfer the mixture to a prepared deep 8” cake pan.
4. Next, fan out the sliced peaches working from the center out until they are all used. Set aside.
5. Add the remaining 2 sticks of softened unsalted butter and 1 ½ cups of sugar to a standing mixer with the paddle attachment and mix on medium speed until light and fluffy, about 5 to 7 minutes.
6. Mix in the mascarpone cheese and then add 1 egg at a time until it is mixed in.
7. Next, add in the flour, cinnamon and baking powder just until combined and then transfer the batter to the deep pan with peaches and caramel and pour over top.
8. Smooth out using a rubber spatula and bake at 350° for 50 minutes or until browned and firm in the center.
9. Let completely cool until room temperature on the franke roller mat.
10. Whipped cream: combine both ingredients into a standing mixer with the whisk attachment and whisk on high speed until stiff peaks are formed. Note: there will be plenty of leftover.
11. Flip the cake over onto a serving plate and top off with whipped cream rosettes, blackberries and mint. Serve!