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Easy Peach Upside Down Cake topped with caramelized peaches in a skillet.

Easy Peach Upside Down Cake

This buttery and fruity cake topped with glossy peaches is perfect for summer, made in a single skillet for easy preparation and cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Peach Topping
  • 3-4 medium ripe peaches, sliced Fresh is best, but canned or frozen can be used.
  • 6 tablespoons butter Some for the topping, some for the batter.
  • 1/2 cup brown sugar For deep caramel flavor.
Cake Batter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour Measure flour gently to avoid dryness.
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk or buttermilk
  • Optional cinnamon, nutmeg, or a splash of bourbon Add for extra flavor.

Method
 

Prepare the Peach Topping
  1. Preheat the oven to 350°F (175°C).
  2. In a 10-inch cast iron skillet, melt 2 tablespoons of butter and add the brown sugar, stirring until combined.
  3. Lay the sliced peaches in the skillet on top of the bubbly mixture.
Make the Batter
  1. In a mixing bowl, whisk together the remaining melted butter, granulated sugar, egg, and vanilla extract.
  2. In another bowl, combine flour, baking powder, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
  4. Lastly, fold in the milk or buttermilk.
Bake the Cake
  1. Pour the batter evenly over the peach topping in the skillet.
  2. Bake for 30-38 minutes, or until the top is golden and a toothpick comes out clean.
Cool and Serve
  1. Let the cake cool for about 10 minutes in the skillet before flipping it onto a plate.
  2. Serve warm, ideally with vanilla ice cream or Greek yogurt.

Notes

For best results, ensure the peaches are ripe, and measure ingredients accurately. Adjust baking times if doubling the recipe.