Do you need a little detox after all you ate yesterday on the 4th? Ya, me too. But that’ll have to wait until tomorrow. Or until I die… I can detox when I die. That’s a good plan.
Apparently I’m obsessed with layer cakes now. It all started when I made my Ultimate S’More Anniversary Cake. I was determined to make a decadent, ridiculously huge layer cake. I achieved my goal and put us into a legit sugar coma, go me. Since then I’ve made a funfetti layer cake, and now this Coconut Peach Upside Down Layer Cake.
Most upside down cakes are 1 layer with 2 components: the cake and caramelized fruit. Not this one.
Of course I don’t do ‘normal.’ Have you met me? I am not normal. I’m not eccentric or weird or anything, just not ‘normal.’ Whatever that means anyway…
Anyway, I’m in love with this cake. In fact, I even ate a piece for breakfast. The cake is sweet, duh, it’s cake. But it’s not TOO sweet. When I served the funfetti cake to my grandma couple weeks ago she said, “this cake is too sweet.” Well grandma, I got news for you, it’s cake, it’s supposed to be sweet. Oy Vey. I think if she tried my take on this semi-traditional dessert she’s be very delighted. A perfect balance of sweet, creamy, and fresh (but not TOO sweet). I’m also fairly certain she’d enjoy a piece for breakfast with a cup of coffee. Because that’s how we roll in my family.
Coconut Peach Upside Down Cake
I saw Ina’s Plum Tatin and used that as my inspiration. You’ll notice they are nothing alike, but I used her recipe, again, as inspiration.
Coconut Peach Upside Down Cake
- Caramelized Fruit
- 2 peaches, thinly sliced and pit removed
- 1 cup sugar
- 1/3 cup water
- 1 cup shredded sweetened coconut
- 1 1/2 sticks butter (12 tbsp) unsalted butter, at room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 4 extra-large eggs, at room temperature
- 2/3 cup milk (I used non fat)
- 1 teaspoon pure vanilla extract
- 1 cup plus 2 tbsp all-purpose flour
- 1 cup plus 2 tbsp whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- Whip Cream
- 1 1/2 cups heavy whipping cream
- 1 tbsp vanilla extract
- 1/2 cup powdered sugar
Preheat the oven to 350 degrees F.
Generously butter 2 9-inch cake pans and arrange the sliced peaches on the bottom of 1 of the cake pans.
To make the caramelized fruit:
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer (took about 5 minutes). Swirl the pan but don’t stir while it’s cooking. Pour evenly over the peaches arranged on the bottom of 1 pan. Sprinkle the shredded coconut over the caramelized peaches.
Meanwhile, cream the butter and the sugars in a bowl of an electric mixer fitted with the paddle attachment, until light and fluffy (about 2 minutes). Lower the speed and beat in the eggs one at a time. Add the milk and vanilla and mix until combined. Sift together the flours, baking powder, and salt. Add to the wet ingredients with the mixer on low speed. Mix only until combined.
Pour the cake batter into each cake pan, smoothing the top with a spatula. Bake for 30 to 40 minutes, until a cake tester comes out clean (the pan with the fruit might take a couple minutes longer to bake).
Cool for 15 minutes in the pan, then invert the cakes onto a wire cooling rack. If a peach slice sticks, ease it out and replace it in the design on top of the cake.
While the cakes are cooling, beat the heavy whipping cream, vanilla extract and powdered sugar on medium until it forms stiff peaks. About 5 minutes.
Place the cake without the fruit on a plate, cover with the whip cream, then top with the cake with the fruit, fruit side up.
Chill until ready to serve.