Peach Tatin or Peach Upside Down Cake

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5 from 5 votes

Peach Tatin or Peach Upside Down Cake

This moist, flavorful cake can be made with fresh or frozen peaches so make it any time of year.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Servings:

Calories: 450kcal

Author: Good Dinner Mom

Ingredients

For the Caramel Peach Topping:

2 Tablespoons water
1 cup granulated sugar
5 Tablespoons unsalted butter, cut into Tablespoons
4 large ripe peaches or 3 cups frozen peachs, thawed

For the Sour Cream Cake:

1 ½ cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
9 Tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs

Instructions

Prepare the Topping:

Combine 2 Tablespoons water and 1 cup sugar in a medium saucepan and heat over medium heat, stirring until the sugar dissolves. Stop stirring and increase the heat to high. Cook until the mixture turns into a golden caramel, about 3 minutes. Remove the pan from the heat and immediately whisk in the 5 Tablespoons butter, one piece at a time. Be careful when you do this as the mixture will bubble up furiously. Very carefully pour the hot caramel into the bottom of the prepared pan. It will be rather thick. Just spread as close to the sides as you can. It will spread more during baking.
If using fresh peaches, cut 4 peaches in half and discard the pits. Cut each peach half into 6 wedges. Arrange a circle of peaches, overlapping them slightly. Arrange another circle of peaches in the center, facing the opposite direction, covering the caramel completely.

Make the Cake:

Position a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10 x 3-inch round cake pan (don't use a springform pan, or the caramel might leak out during baking). Line the bottom of the pan with a round of parchment paper and grease the paper.
Sift together 1 ½ cups flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon ginger and ¼ teaspoon salt into a medium bowl, whisk to combine and set aside.
In a small bowl, stir together 1 cup sour cream and 2 teaspoons vanilla extract; set aside.
In a mixing bowl, beat 9 Tablespoons butter at medium-high speed until creamy, about 1 minute. Gradually add 1 cup sugar and beat at high speed until the mixture is lightened in texture and color, about 2 minutes. Reduce the speed to medium and add 2 eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. At low speed, add the flour mixture in three additions, alternating it with the sour cream mixture in two additions and mixing just until blended. (Do not over mix this batter.)
Spoon the batter in large dollops over the peaches, then smooth it into an even layer. Bake for 40-45 minutes, until the cake is golden brown and springs back when lightly touched. Set the pan on a wire rack and cool for 10 minutes.
Run a thin-bladed knife around the edge of the pan. Using pot holder, very carefully invert the cake onto a cake plate or platter. Peel off the parchment paper if it doesn't stay in the pan and re-arrange any peaches that may have become loose or that stayed in the pan. Serve warm or at room temperature.
Store in an air tight container at room temperature up to 2 days, or refrigerate for up to a week. Bring to room temperature before serving.

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