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Delicious Brown Butter Peach Upside Down Cake topped with caramelized peaches.

Brown Butter Peach Upside Down Cake

A delicious and visually appealing dessert featuring caramel-soaked peaches and nutty brown butter, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Peach Topping
  • 3 cups fresh peaches, sliced Thawed frozen slices can work in a pinch; pat dry.
  • 1/2 cup brown sugar For the caramel base.
Cake Batter
  • 1/2 cup unsalted butter Most of this will be browned.
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder For leavening.
  • 1/4 teaspoon salt To taste.
  • 1/2 cup granulated sugar
  • 2 large eggs For structure.
  • 1/2 cup milk or buttermilk Buttermilk adds a slight tang.
  • 1 teaspoon vanilla extract Flavor booster.
  • 1/4 teaspoon cinnamon Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan well, especially the sides.
  3. Make the peach topping in the pan, then arrange the sliced peaches on the bottom.
  4. In a bowl, prepare the batter by browning the butter in a light-colored pan until it smells nutty.
  5. Mix the wet ingredients (butter, eggs, milk, vanilla) and then combine with the dry ingredients (flour, sugar, baking powder, salt, cinnamon).
  6. Spoon the batter gently over the arranged peaches.
Baking
  1. Bake the cake until the center is set and a toothpick inserted comes out mostly clean, about 30-35 minutes.
  2. Cool the cake for 10-15 minutes before flipping.
Flipping
  1. Run a butter knife around the edges of the cake. Place a serving plate on top of the pan, grasp both and flip in one confident motion.
  2. Lift the pan slowly; if any peach slices stick, replace them back on top.

Notes

Enjoy the cake warm with vanilla ice cream. Can be made ahead and stored at room temperature, or refrigerated for up to 3 days.