Blueberry Pie Bars
Samantha Seneviratne
1985 ratings with an average rating of 4 out of 5 stars
1,985
About 1 hour 10 minutes, plus chilling
Peach Upside-Down Cake
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- ¼pound/114 grams unsalted butter, softened, plus more for greasing the pan
- 3large, ripe peaches
- 1¼cup/250 grams sugar
- 1cup/128 grams flour
- ¾teaspoon baking powder
- ¼teaspoon ground nutmeg
- 3eggs
- ¾cup crème fraîche
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
358 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 39 grams sugars; 6 grams protein; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.
- Step 2
Pit the peaches and cut into slices about ½-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
- Step 3
Combine ½ cup/100 grams of the sugar with ¼ cup/60 milliliters of water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
- Step 4
In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
- Step 5
In another medium bowl, beat together the butter and remaining ¾ cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
- Step 6
Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.
Tip
- Your caramel might harden by the time you spread the batter on top of the peaches. Don't worry. It'll melt by the time it comes out of the oven.
Private Notes
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Cooking Notes
Flossie G
I just made this and it turned out beautifully. I did use a 9-inch cake pan instead of the pie pan listed in the recipe. It was finished baking in 35 minutes; it flipped out easily. I'm not sure why some people are using springform pans; it wouldn't seem helpful and it's not necessary. For novice caramel makers: it takes a while for the sugar to turn amber but once it starts, it turns quickly. Have the peaches in the pan and pour the caramel in immediately.
Polly
I added a pinch of salt to the batter. If you arrange the peaches (I used 2 peaches), then scatter a handful or two of blueberries over them before adding the caramel, it comes out gorgeous, with the peaches arrayed against a purple background.
Sarah
If you haven't made caramel before, I highly recommend researching how to do it (just Google it) because you cannot make it correctly from these instructions, which assume you already know what to do. (For example, you should not stir it while you are cooking it.) My first effort was a complete disaster as all the sugar recrystalized. My second effort also didn't work as I panicked that it was going to burn and I stopped too soon, and basically poured sugar water on the fruit.
Amanda
Be sure not to burn your caramel - it will keep cooking after you take it off the heat, which means is could burn like ours did the first time. I'd take it off the heat at a very light amber color rather than an dark amber. A really lovely, easy cake.
Michelle
My husband and I devoured this. It's yummy and simple. Cooked this in a 10" cast iron pan cause that's what my dad always used for his pineapple upside down cakes. I used extra peaches and added a shot of bourbon to the caramel sauce. Served with vanilla ice cream. Next time, I'll make extra sauce for the extra peaches!
Bryna
I followed others' suggestions and used 3/4 c of sugar in the caramel, and I baked it for 40 minutes in a springform pan. I also added a sprinkle of salt to the peaches before pouring in the caramel. Very happy with the result: moist, not cloyingly sweet, very flavourful. Will definitely be making this again!
Chelsea
Friends, please don't make my mistake of using a springform pan. The caramel leaked all over my oven. Ah, if only I would read recipes and follow them. ;) But the cake was lovely nonetheless: not overly sweet, a good summer coffee cake. I might be a little more aggressive with the spices next time and add some cinnamon and clove.
DD
make sure to overlap peaches well to prevent the cake from getting through during baking.
CarolJ
Made with into a fabulous Im(PEACH)ment cake with the last of this season’s Texas peaches. Enjoyed by all.
Monique
Just the best recipe: delicious with either peaches or nectarines (do not peel either). The only change I made was to use 1/2 cup of sugar in the cake itself instead of 3/4. Perfection and so easy to make!
Caveat: my friend made it and it came out soupy for her; make sure you test the cake with a toothpick to make sure it is fully cooked before you take it out of the oven.
sandy
Peaches too small and not quite ripe? My 6 small peaches were sliced into 1/4 "+, tossed in a small amount of lemon juice then poured into the baking pan. They were baking in the oven while the cake mixture and sugar topping were prepared. Caramel sauce was increased by 1/2 and covered all the loose, partially baked peaches. With batter it baked an additional 40 minutes. No one could tell peaches weren't ripe and dessert was a success.
Sheila Mooney
great flavor, but it is not fully baked in 30mn. looked at other recipes for similar and timing was more like 45mn. toothpick came out dry at 30, top sprang back but i could sort of tell by color it was not quite done. and indeed: soupy middle. i'll give it another try.
Kate
I don't see why anyone would want to add more sugar to the already sweet caramel; it was great as is. This cake cooked for about 35 minutes and turned out to be raw in the middle so I baked it for another 15 and then left it in the hot oven that had been turned off. The result was a very caramelized and delicious cake. Next time I will add almond extract.
PATRICIA
sprinkle of salt on peaches; handful of blueberries;bake 40 minutes; stop caramel at light amber; add some cardamom or cinnamon;If your sugar turns to grit, put it back on the stove and remelt it. shot of bourbon to the caramel sauce. dont peel
Matthew
Do I have to peel the peaches?
Anna
Where’s the Creme Fraiche? I didn’t see it in the preparation instructions
abbie
This would benefit from the addition of salt to the caramel and the batter, perhaps some almond extract as well. It’s a lovely texture but a bit bland/boring overall.
susan
Wait!! You mean the crème fraiche was to go IN the batter? The suggestion was to serve WITH. No where does it say add it to the batter…oh boy.
Carol Travisano
I made this and it was pretty good. I think the zest of an orange or lemon would pump up the taste.
Beth Miller
Made this and it looks great but I'm serving it to guests tomorrow night. Cover and leave out? Refrigerate and let warm to room temp? Or...? Thanks for your advice, bakers!
Annabelle
will canned peaches work?
GC
This was easy and delicious. I did not cook the caramel the whole 10 minutes so it was not very thick. It was mostly absorbed by the cake but it still left the peaches glossy. The whole thing was great and we ate it with vanilla ice cream. Very summery! Highly recommend!
Heidi B
This needed 45 minutes in my oven. Agree with previous comments about making caramel - check the process, it’s not described in the recipe. I lined my springform pan with parchment up the sides - no leaks, no problems.
Susan Walker Conta
Delicious, tender cake, I made x4 in cake pans. Relatives visiting, they all loved it. As Per Some notes I changed it up a bit, organic brown sugar and brown coconut sugar, and put 3/4 c in the caramel, and only 1/2 cup in cake, each. Plus added 6 pitted, soaked, peeled medjool dates in the egg/sugar mix plus 1 TBSP vanilla and 1tbsp almond extract. I added cinnamon and salt, plus threw a couple of handfuls of blackcap raspberries on the peaches before spreading the batter. Beautiful.
Alison Gray
The cake came out dry but the flavor was ok.
laney
I infused the caramel with a spring of rosemary and a few sprigs of thyme. Pull the sprigs out and set aside before pouring caramel of peaches. You can use the candied thyme and rosemary as garnish. I omitted the nutmeg for the cake and added salt, vanilla, and thyme leaves to the butter and sugar mixture. I plan to make raw crème fraîche or raw whipped cream to top.
GJ
I made this using a lower refined sugar caramel. Using maple syrup and coconut milk. And swapped some of the sugar in the cake out with granulated monkfruit. It was perfect. It needed to bake a little longer than 35 minutes but the consistency and flavour were 5*!
Tricia
Extra 1/4 teaspoon of nutmeg makes the cake shine.
momo
I made it exactly as directed and it is beautiful. I will never understand how prep time is 30 minutes unless one has a sous chef. It takes at least 10 minutes for just the caramel let alone combining the other ingredients and creaming the butter, etc. but do make it
chocolate chip
Been reading about difficulty with making caramel. Can I use store bought caramel sauce instead of making my own?
GC
Hi! Of course could try store bought but I would stick to the recipe. The caramel here not that hard, only took a few minutes and recipe is forgiving. I did not cook my caramel long enough, was still a bit liquid-y, not thick, but was still delicious, made the fruit shiny and gave nice, clean, sweet flavor to the cake. Am afraid a store bought caramel might add flavors you don't want/can't control and since it is poured over whole cake, might regret. Or, maybe delicious!? Probably either ok!
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