Peach Upside-Down Cake
This Peach Upside-Down Cake is a stunning summer dessert where fresh peach slices are nestled into a buttery brown sugar caramel and baked under a tender vanilla cake. When flipped, it reveals a glossy, jewel-toned topping that's pure magic.
Equipment
- 9-inch round cake pan (at least 2 inches deep) or 10-inch cast iron skillet
- Stand mixer or hand mixer
- Mixing bowls - at least 2, one medium and one large
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Cooling rack
- Large serving plate or cake stand
- Offset spatula - or the back of a spoon
- Aluminum foil - optional, for tenting
- Thin butter knife or small offset spatula - for loosening edges
Ingredients
For the Peach Topping
- 4 tablespoons unsalted butter - 57g
- ¾ cup packed light brown sugar - 150g
- 3-4 fresh peaches - about 1.5 lbs or 680g, peeled, pitted, and sliced into ½-inch wedges
- ½ teaspoon ground cinnamon
For the Cake Batter
- 1 ½ cups all-purpose flour - 190g
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter - 115g, softened to room temperature
- ¾ cup granulated sugar - 150g
- 2 large eggs - at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup whole milk - 120ml, at room temperature
Instructions
- Preheat oven to 350°F (175°C) with rack in center. Grease the sides of a 9-inch cake pan (not the bottom) or use a 10-inch cast iron skillet.
- Melt 4 tablespoons of butter in the pan on the stovetop over medium-low heat. Remove from heat and sprinkle ¾ cup brown sugar and ½ teaspoon cinnamon evenly over the butter; do not stir.
- Peel peaches, slice into ½-inch wedges, and arrange tightly in a circular, overlapping pattern over the brown sugar layer.
- Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
- Beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down the bowl as needed.
- Add eggs one at a time, beating well after each. Mix in vanilla extract and scrape down the bowl.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix on low until just combined, being careful not to overmix.
- Gently dollop the batter over the peaches and spread into an even layer, being careful not to disturb the fruit.
- Bake for 40-48 minutes until golden brown and a toothpick inserted in the cake center comes out with moist crumbs. Tent with foil if browning too quickly.
- Let cake rest in the pan for 10-15 minutes. Run a knife around the edges, place a serving plate on top, and confidently flip. Lift the pan and rearrange any stuck peaches.
Notes
- Room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for best results; cold ingredients won't cream properly or mix evenly.
- Don't skip the rest time: The 10-15 minute rest after baking is crucial for the caramel to set so it doesn't run when flipped.
- Pack peaches tightly: They shrink during baking, so an overlapping arrangement ensures a beautiful, fully-covered topping.
- Flip while still warm: The cake must be flipped 10-15 minutes after removing from the oven; if the caramel cools, it will harden and stick.
- Use a deep pan: A pan at least 2 inches deep prevents the batter and caramel from bubbling over; cast iron skillets work especially well.
- Choose ripe but firm peaches: Overripe peaches release too much liquid and can make the topping watery; they should hold their shape when sliced.
- If the cake sticks: Place the pan back on the stovetop over very low heat for 30-60 seconds to re-melt the caramel, then try flipping again.
- Storage: Store covered at room temperature for up to 2 days. Refrigerate for up to 4 days or freeze individual slices for up to 2 months.
- Reheating: Microwave individual slices for 20-30 seconds, or reheat the whole cake covered with foil at 300°F for 10-12 minutes.
- Canned peaches variation: Drain one 29-oz can of peach slices well, pat dry, and add 2 tablespoons of the reserved syrup to the batter for extra flavor.