This peach semolina upside down cake is one that I look forward to making every summer. I adapted this recipe from the NYT version made with apricots and almond flour by Vallery Lomas: my version is made partially with semolina flour, which gives it a gorgeous texture and yellow color of the sponge. I’ve also snuck in some extra spices, and used peaches for a summer twist. The faux-caramel topping is both easy to make, and absolutely delicious. Arguably the best part about this cake is that it can be made with pretty much any fruit, so you can enjoy it all year long.
The best of peach season
I love peaches. While picking a favorite fruit for me is like picking a favorite child, peaches are certainly at the top of the list. This peach semolina cake is the perfect way to use up a bumper crop of peaches that you might have occupying your kitchen counters in the warmer months.
My favorite variety of peach to use in this recipe is O’Henry, because they’re big, flavorful, and freestone. Freestone peaches are a subtype of peach where the pit freely separates from the peach flesh, making them preferable for applications where they need to be sliced neatly. Freestone peaches are typically readily available in the summertime, but if you can only find clingstone peaches near you, don’t fret! You will just need to be a little bit more careful with slicing your peaches to make the swirled design.
Picking the right flour for this peach semolina cake
This peach upside down cake recipe uses two types of flour: all purpose flour, and semola, or semolina flour. Semola flour (referred to as semolina flour in the US) is traditionally used in Italy in pasta and pizza making. I love adding it to my cakes because it gives a gorgeous texture and depth of flavor to the sponge.
When buying semolina flour, make sure you buy flour labeled Semolina Rimacinata, or just Semola. Translation of the name from Italian to English can make things a little confusing. The flour we want to use for this recipe is is a finely milled durum wheat flour, that has a soft texture, but not quite as soft as all purpose flour. Make sure that you have flour labelled “semola” or “semolina rimacinata”, and not just “semolina” if buying from an Italian brand like Caputo. While semola and semolina are the same type of flour, what is referred to in Italy as semolina is much coarser and has a texture similar to cornmeal. The correct type of semolina rimacinata may also say “double milled” in English on the package.
TL;DR: If the brand is Italian, the correct flour will typically be labeled “Semola Rimacinata Di Grano Duro”, or “Semola”. If buying from an American brand like Bob’s Red Mill, it may be labelled “Semolina Flour”. Just double check that the flour looks fine, and not chunky like cornmeal.
How to make this peach upside down cake
Grease an 8″ cake pan with butter, and line the bottom with a piece of parchment. Thinly slice up your peaches into half moons, taking care to keep the slices even. Even slices means they will be easier to lay for the pattern.
To make the faux caramel, mix together the melted butter, brown sugar, spices, and vanilla until you get a paste. Evenly spread the paste on the bottom of the prepared pan using an offset spatula or a spoon. Next, make the spiral pattern with the peaches. Starting with the center of the spiral, lay the peaches down horizontally (lengthwise), overlapping the ends slightly. Continue until the swirl layer is complete and there are no gaps in the fruit.
Making the batter is simple: cream together the butter and sugar, then add the eggs and vanilla. Whisk together the dry ingredients, and then add to the butter and sugar mixture, alternating with the milk. The final batter will be medium thick. Carefully add the batter on top of the peaches. I like to do this using a spoon and big dollops so that I don’t drag the batter around too much. Then bake! The cake is done when a toothpick inserted into the sponge comes out clean, about 45-55 minutes. When checking for doneness, make sure you are only checking the cake layer, and not going too deep into the caramel and fruit.
Tips for making this peach cake
Turning out upside down cakes may seem intimidating, but it just takes a little bit of preparation.
To turn out the cake, let it cool for 5 minutes. Run an offset spatula around the edge of the cake to loosen. Put a large plate or serving board over the cake tin. Make sure it is tightly covering the cake pan. Carefully flip the whole thing over so the cake tin is now upside down and on top of the plate. Make sure you wear oven mitts for this, as the tin will still be hot. Carefully remove the tin and parchment, and violà!
Special tools for this cake
This cake doesn’t require much special equipment. You will need an 8″ cake pan, and a stand mixer or electric beaters for creaming together the butter and sugar.
More summer desserts
Here are some more of my favorite summer desserts!
Chocolate Cake with Raspberry Mousse
Strawberry Financiers with Rhubarb and Rose Buttercream
How to store this cake
This cake stores well in the fridge, wrapped well, for up to a week. Bring to room temperature, or warm slightly before serving.
I hope you enjoy this Peach Semolina Upside Down Cake! Be sure to tag me on instagram so I can see your creations, and leave me a comment below! Your feedback helps other home cooks and bakers who are giving this recipe a try, and I love hearing about what you made!
