Peach Upside Down Cake with Sierra Nevada Kellerweis
Using the banana and clove flavors of a Hefeweizen as a flavor enhancer for a updated craft beer cake take on a Peach Upside Down Cake recipe.
Servings Prep Time
8pieces 20minute
Cook Time Passive Time
45 – 55minute 1hour
Servings Prep Time
8pieces 20minute
Cook Time Passive Time
45 – 55minute 1hour
Caramel Topping Ingredients:
Cake Batter | Dry Ingredients:
Cake Batter | Wet ingredients:
Chantilly Cream Ingredients:
  1. Preheat the oven to 350°F/177°C.
Caramel Topping Directions | Cast Iron Skillet:
  1. The choice of a cake pan verses a cast iron skillet will change how the finished cake tastes and how the caramel topping darkens. I prefer using a cast iron skillet (10″) as it is thicker, which will hold the heat more evenly and not create hot spots that can burn the caramel topping, creating unwanted burnt bitterness in the final cake. Getting the right degree of caramel is key to this cakes success. If the caramel is too blonde, it’s even sweeter. The cast iron skillet has a dark color which also helps with the browning of the caramel topping.
  2. Place the clean cast iron skillet over medium high heat and add the stick of butter. Let the butter melt and just start to bubble, then add the light brown sugar. Using a fork, swirl the sugar into the butter, making a paste. Turn off the heat and level out the sugar mixture across the surface of the skillet. Arrange the peach halves, cut side down into the pan, making a four leaf clover shape, with each peach half being a leaf.
Caramel Topping Directions | Cake Pan:
  1. If using a regular 10 inch cake pan, to make the caramel topping, place the stick of butter into the cake pan and place it into the oven, letting the pan heat up, and melting the butter. Once the butter is melted, remove it from the oven. Carefully swirl the pan, tilting it, to allow the melted butter to coat the sides of the cake pan. Then add the light brown sugar to the melted butter. Using a fork, swirl the sugar into the butter, making a paste. Arrange the peach halves, cut side down into the pan, making a four leaf clover shape, with each peach half being a leaf.
Cake Batter Directions:
  1. In a bowl, add the flour, baking powder and salt (Dry Ingredients). Using a whisk, combine the ingredients together for 30 seconds. Set aside.
  2. In the bowl of an electric mixer, add the room temperature butter, sugar and coconut sugar (lower glycemic). Use the mixer with a paddle attachment (preferably one with a built in scraper like the New Metro Design Beater Blade for 5-Quart KitchenAid Bowl Lift Mixers, KA-5L, White. Slowly turn the mixer to low, then medium speed, allowing the butter and sugar to cream together. Let this beat for 2 – 3 minutes, scraping down the sides of the bowl if you don’t have the paddle attachment, or until the butter is light and fluffy. With the motor running on medium, add one egg at a time, letting beat until the egg is fully incorporated into the butter | Sugar mixture, about 30 seconds. Repeat until all the eggs are incorporated.
  3. Turn off the mixer and add the Dry Ingredients to the mixer bowl.
  4. In the pitcher of a blender, add the pitted peach and purée until smooth. Pour in the Sierra Nevada Kellerweis and pulse the mixture to just barely combine the hefe and the peaches, keeping as much carbonation as possible in the mixture. (By over blending, the loss of CO2 will change the lightness of the finished cake). Pour the peach beer mixture into the bowl of the mixer. Turn the mixer to its lowest speed setting, letting mix just until the ingredients incorporate, making a uniform batter, without streaks of flour | butter.
  5. The batter will be thicker in consistency: Spoon | Scoop out the cake batter over the peach lined pan | skillet. Create an even layer of cake batter, spreading out with a spatula if needed, lightly pressing the batter into the corners of the pan and evenly over the pineapple.
Baking Directions:
  1. Place the pan | skillet into the center of the oven and bake until the cake registers an internal cake temperature is 200°F/93°C. This will take between 45 – 55 minutes. Remove the cake from the oven and allow to cool 20 – 30 minutes. While the bottom of the cake is still warm, place a large cake platter | plate on top of the cake, upside down. Using a towel, wrap it around the cake pan |skillet. Holding the platter | plate against the pan | skillet and invert over, flipping the cake over, upside down. Let the cake sit until the cake falls onto the plate and remove the pan. Allow the cake to cool before serving. Cut the Peach Upside Down Cake into 8 – 12 equal slices and serve with the Chantilly Cream.
Chantilly Cream Directions:
  1. In a cold metal bowl, add the cream, sugar and Bourbon based vanilla extract. Using a whisk, beat the cream until it forms a soft peak. Set aside, keeping cold until ready to use. If you are not using the Chantilly Cream right away, a good trick is to add a teaspoon of dried milk powder to the heavy cream, before you whip it. This will thicken the cream and prevent it from separating, collecting a watery solution below the whipping cream.
Recipe Notes

Recipe Variations:

  • This recipe can be doubled to fill a 1/2 hotel pan for feeding a larger crowd.
  • If you like this recipe, you’ll should try the India Red Ale Infused Pineapple Upside Down Cake recipe
  • An alternate to the Chantilly Cream, is to serve the cake a la mode and with a scoop of vanilla bean ice cream.

Peach-Upside-Down-Cake---Sean-Z-Paxton-(1-of-1)       Pineapple-Upside-Down-Cake---Sean-Z-Paxton-(1-of-1)


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Executive Chef: Sean Z. Paxton

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