Upside Down Peach Cake
Visually pretty, and not too sweet. The perfect cake for peach season. Same recipe could be used with pineapple, raspberries, blueberries, strawberries, pears, etc.
Servings Prep Time
10slices 30minutes
Cook Time
Servings Prep Time
10slices 30minutes
Cook Time
  • 3each fresh peachespitted and sliced about 1/4″ wide
  • 4tablespoons Butterplus more for greasing pan
  • 3tablespoons MTOO Butter Olive Oil
  • 1cup sugar
  • 1cup all-purpose flourGlueten Free Flour works too.
  • 3/4teaspoon Baking Powder
  • 1/4teaspoon Nutmeg
  • 3 each eggs
Caramel sauce
  • 1/4cup light brown sugar
  • 1cup MTOO White Peach Balsamic Vinegar
  1. Heat oven to 350 degrees. Butter a 9″ cake or pie pan. Line the bottom of the pan with parchment paper and butter that as well.
  2. Combine brown sugar and MTOO Peach Balsamic vinegar in a sauce pan and bring to a boil. Once boiling, bring heat down to low and let it reduce down for about 10-15 minutes, avoiding burning the liquid.
  3. While caramel sauce is cooking, pit and slice the peaches and arrange slices in a pattern on the bottom of the pie pan.
  4. In a medium bowl, combine flour, baking powder and nutmeg. In a second bowl, beat together the regular butter and MTOO Butter olive oil with the sugar until light. Beat in eggs one at a time. Stir in flour mixture.
  5. Caramel sauce should be done by now… carefully pour over the peaches. Don’t worry if you go over the paper. If there is some left, save it to pour over the cake for serving.
  6. Once all the ingredients have been mixed together, pour batter over the peaches and caramel sauce. Spread evenly. Bake for 30-35 minutes until the top is golden brown. Remove from the oven and run a knife around the edges. Put a serving plate on top of the cake and invert the cake pan. It should come out easily. Serve warm or at room temperature.