Upside Down Peach Cake 

This was completely delicious. Definitely one of those dishes you make once a year or bring to a party. The caramel makes this peach cake so rich and just a bit taboo for the extremely health conscious individuals in the crowd. The juicy peaches, the buttery caramel and fluffy soft cake... it is simply heaven on the taste buds.


2-1/2c All-purpose Flour

2T Baking Powder

1/2c Brown Sugar

2T Potato Starch

1T Apple Cider Vinegar

1t Vanilla Extract

1c Water

3T Vegan Butter (softened or melted)

Caramel Peach Layer

1-1/2 c Cane Sugar

1/4c Vegan butter (diced in to small chunks)

2c Peaches Sliced Frozen (defrosted)


-2 Mixing Bowls

-Rubber Spatula


-Medium Pot

-Measuring Cups

-Measuring Spoons

-Baking Dish/Mold

-Lined Baking Tray

-Mixing/Cooking Spoon

-Candy Thermometer

-Serving Plate

For the caramel, add sugar to a medium pot on medium heat and cook sugar until it melts and turns amber in color. Approximately 10-12 minutes. (340-345F if using a candy thermometer). Remove from heat and quickly whisk in vegan butter. Be careful this mixture is very hot! *If sugar clumps up, do not worry just keep whisking until the sugar clumps dissolve. Do not walk away from caramel it will burn very quickly.

Pour caramel into the bottom of baking dish. Quickly and carefully line the caramel uniformly with peach slices. Set aside.

Preheat oven to 350F.

Mix together dry ingredients in a large bowl.

In a separate bowl, combine all wet ingredients and mix thoroughly. Pour wet ingredients into the dry and mix until well combined. Pour over caramel and peaches. Bake for 18-22 minutes or until the cake is cooked and set.

Allow to cool.

Once cake is cool, place a serving plate on top of cake and flip cake onto serving plate. Serve.

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