Fresh Peach Upside Down Cake with Brown Sugar

This delightful dessert combines juicy peaches with a gooey brown sugar caramel, topped with a moist cake, making it a perfect treat for summer gatherings.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Cake, Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

For the Topping

3-4 pieces Fresh peaches, sliced Ripe but not mushy.
1 cup Brown sugar Heart of the caramel topping.
1/4 cup Butter Use browned butter for a nutty flavor.

For the Cake Batter

1.5 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
2 large Eggs
1/2 cup Milk or buttermilk
1/2 cup Sugar Regular white sugar for the batter.
1 teaspoon Vanilla extract
1/2 teaspoon Cinnamon Optional, for added flavor.
1 pinch Nutmeg Optional, for added flavor.

Method

Preparation

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or cast iron skillet.
Make the brown sugar peach topping in the pan: melt butter and mix in brown sugar, then layer the sliced peaches on top.
In a bowl, mix together the flour, baking powder, and salt.
In another bowl, whisk the eggs, sugar, milk, and vanilla extract until combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Spoon the batter over the peaches and smooth it gently.

Baking

Bake the cake until the center is set and a toothpick comes out mostly clean, about 35-45 minutes.
Let the cake cool for about 10-15 minutes before flipping it onto a plate.
If necessary, gently lift any peach slices that stick in the pan and place them back on the cake.

Notes

Serve the cake slightly warm or at room temperature. Pair with whipped cream or vanilla ice cream for extra indulgence. Store leftovers in the fridge for up to 3 days and warm slightly before serving.