Chef notes
My family was never much into pineapple, so it was years before I ever tried my hand at a pineapple upside-down cake. But when I finally did, it was a light-switch moment: a sneaky way to infuse flavor and texture and a POV into an otherwise tasty (albeit a little boring) cake. For this recipe, I’ve opened up my aperture to include peaches, which play famously with the deep sugar and nutty butter flavors and hold their shape and texture during baking. This gal is a favorite with Mom (aka Greta aka GG), who swears it’s like a fine wine or a great human, only getting better with age.
Technique tips: You can make this recipe without a stand mixer; your cakes will just be a bit more dense and chewy, which isn’t necessarily a bad thing. If you’ve got cake flour and it’s looking for a home, this recipe is an awesome use for it in place of all-purpose flour.
Swap options: Swap peaches for any other fruit that will make magic with caramel and hold its shape during baking: Apples! Pears! Plums! Nectarines! Cherries! Pineapple, obvi! Instead of white chocolate chips, use any other chip that tells the flavor story — I’m not mad at an apple-butterscotch or a cherry–chocolate chip upside-down cake, for the record.
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