Peach Upside-Down Cake
This peach upside-down cake recipe starts with a layer of butter and brown sugar that turns into caramel under sliced peaches while a vanilla cake bakes above it. Once the pan is flipped, that caramel becomes a glossy top instead of a hidden layer at the bottom.
Equipment
- 9-inch round cake pan - or a 10-inch cast iron skillet
- Hand mixer or stand mixer - for creaming the butter and sugar
- Mixing bowls - one for the caramel and one for the batter
- Whisk - for combining the dry ingredients
- Rubber spatula - for folding and scraping down the bowl
- Measuring cups and spoons - for both dry and liquid ingredients
- Sharp paring knife - for peeling and slicing the peaches
- Large serving plate or cake stand - for the flip
- Small saucepan - (optional) if not using a cast iron skillet
Ingredients
For the Caramel-Peach Topping
- 6 tablespoons unsalted butter - 85g
- 3/4 cup brown sugar - 150g, packed
- 3 to 4 peaches - about 450g/1 lb, peeled and sliced into 1/4-inch (6mm) wedges, or 1 can (15 oz/425g) sliced peaches in light syrup, well drained
- 1/2 teaspoon ground cinnamon - optional
For the Cake Batter
- 1 1/2 cups all-purpose flour - 190g
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter - 115g, softened to room temperature
- 3/4 cup granulated sugar - 150g
- 2 large eggs - room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk - 120ml, room temperature
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, or line with parchment.
- Melt the butter directly in the pan (or in a saucepan). Sprinkle brown sugar and cinnamon evenly over the butter, tilting to create an even layer.
- Pat peach slices dry and arrange them in a single, overlapping layer over the brown sugar, working from the outside edge toward the center.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined.
- Beat the softened butter and granulated sugar with a hand mixer until pale and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding the flour mixture and the milk to the butter mixture, mixing until just combined after each addition. Do not overmix.
- Spoon the batter over the peaches in small dollops and spread gently toward the edges so the peaches don't shift. Bake for 45 to 50 minutes.
- Let the cake cool in the pan for exactly 10 minutes. Run a knife around the edge, invert onto a serving plate, and lift the pan away.
Notes
- Use freestone peaches if buying fresh, since the pit separates easily and won't tear the flesh while slicing.
- Slice peaches to an even 1/4-inch (6mm) thickness so they cook through at the same rate as the cake baking around them.
- Drain canned peaches thoroughly and pat them dry, since extra liquid thins out the caramel and can make the bottom of the cake soggy once flipped.
- Don't skip greasing the pan sides, even though it feels unnecessary with caramel on the bottom, since batter can still stick to the sides of the pan as it rises.
- Flip while the cake is still warm, ideally at the 10-minute mark, because the caramel hardens as it cools and becomes harder to release cleanly.
- Have the serving plate ready before flipping, since juggling a hot pan and a plate at the same time is where most spills happen.
- Check doneness with a toothpick in the center of the cake, not near the edges, where the batter will look and test done well before the middle is fully baked.
- Let the caramel cool for a minute before tasting it, since sugar syrup holds heat far longer than it looks like it should.
- Bourbon caramel version: Stir 1 tablespoon of bourbon into the melted butter and brown sugar before adding the peaches.
- Storage: Store in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave for 15-20 seconds to soften the caramel.
Nutrition
Serving: 1sliceCalories: 360kcalCarbohydrates: 48gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 75mgSodium: 210mgFiber: 2gSugar: 32gVitamin A: 10IUVitamin C: 8mgCalcium: 6mgIron: 6mg
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