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A slice of caramelized peach upside-down cake served with vanilla ice cream on a plate.

Caramelized Peach Upside-Down Cake (Şeftalili Karamelize Kek)

444kcal
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Prep 20 minutes
Cook 50 minutes
Total 1 hour 10 minutes
A stunning upside-down cake featuring fresh peach slices, homemade caramel sauce, and crunchy walnuts. Perfect when served warm with ice cream.
Servings 10 people
Course Dessert
Cuisine Turkish

Ingredients

For the Topping (The Base)
  • 2 large Peaches, thinly sliced
  • 1 tbsp Butter, melted
  • ¼ cup Granulated sugar
  • 2 tbsp Water
  • ⅓ cup Walnuts, finely chopped
For the Cake Batter
  • 3 large Eggs
  • 1 cup Granulated sugar
  • 1 cup Vegetable oil
  • 1 cup Milk
  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Vanilla extract
  • 1 tbsp Butter, melted (for drizzling on top)

Equipment

  • 9-inch Round Cake Pan: A solid pan is better than a springform pan for this recipe to prevent caramel leakage.
  • Parchment Paper: Essential for a clean release.
  • Whisk or Electric Mixer: To get that perfectly aerated cake batter.
  • Offset Spatula: To evenly spread the batter over the fruit layer.

Method

  1. Line the bottom of a springform pan (or a small baking dish) with parchment paper. Brush the bottom with 1 tablespoon of melted butter.
    Lining a springform cake pan with parchment paper and brushing the bottom with melted butter.
  2. Neatly arrange the thin peach slices in a circular pattern over the buttered paper.
    Neatly arranging thin fresh peach slices in a circular pattern at the bottom of the cake pan.
  3. Place 4 tablespoons of sugar in a small saucepan over low heat. Once the sugar has completely melted and turned amber, carefully add the water. Stir until the mixture is smooth and syrupy.
    Melting sugar and adding water in a small saucepan to create a smooth, golden caramel sauce.
  4. Pour the hot caramel sauce evenly over the arranged peaches. Sprinkle the chopped walnuts over the caramel.
    Drizzling hot caramel sauce and sprinkling chopped walnuts over the arranged peach slices.
  5. In a large bowl, whisk the eggs, sugar, and vanilla until the mixture is light, fluffy, and foamy.
    Whisking eggs, sugar, and vanilla in a mixing bowl until the mixture becomes pale and foamy.
  6. Add the milk and vegetable oil to the egg mixture. Gradually sift in the flour and baking powder, whisking until you have a smooth batter.
    Whisking eggs, sugar, and vanilla in a mixing bowl until the mixture becomes pale and foamy.
  7. Pour the batter over the peach and caramel layer. For an extra buttery crust, drizzle the final tablespoon of melted butter over the top of the raw batter.
    Pouring the finished cake batter into the pan over the caramelized peach and walnut layer.
  8. Bake in a preheated oven at 170°C (340°F) for 40 to 55 minutes. Use a toothpick to check for doneness.
    Drizzling a final tablespoon of melted butter over the raw cake batter before placing it in the oven.
  9. Let the cake cool for 10 minutes, then carefully invert it onto a serving plate so the peaches are on top. Serve warm with a scoop of vanilla ice cream.
    The final caramelized peach upside-down cake inverted on a plate and served with vanilla ice cream.

Nutrition

Calories444kcalCarbohydrates46gProtein4gFat28gSaturated Fat6gPolyunsaturated Fat15gMonounsaturated Fat6gTrans Fat0.2gCholesterol9mgSodium113mgPotassium84mgFiber1gSugar27gVitamin A115IUVitamin C0.1mgCalcium86mgIron1mg

Video

Notes

If your peaches are very juicy, lightly pat them dry with a paper towel before arranging them in the pan. Too much moisture can prevent proper caramelization and may make the cake soggy at the bottom.

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