Brown Sugar Peach Upside-Down (Print View)

Buttery cake crowned with brown sugar-caramelized peaches; a perfect summer dessert for sharing.

# Components:

→ Peach Topping

01 - 3 to 4 ripe peaches, peeled, pitted, and sliced
02 - 1/3 cup unsalted butter
03 - 3/4 cup light brown sugar

→ Cake Batter

04 - 1 1/2 cups all-purpose flour
05 - 1 1/2 teaspoons baking powder
06 - 1/4 teaspoon salt
07 - 1/2 cup unsalted butter, at room temperature
08 - 3/4 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/2 cup whole milk

# Directions:

01 - Preheat the oven to 350°F. Grease a 9-inch round cake pan thoroughly.
02 - Place the unsalted butter for the topping in the prepared pan and melt it in the oven. Remove the pan and swirl the melted butter to coat the bottom, then sprinkle brown sugar evenly over the melted butter.
03 - Layer the peach slices over the brown sugar mixture in a decorative pattern. Set the pan aside.
04 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt until well combined.
05 - In a large bowl, cream together room-temperature unsalted butter and granulated sugar using an electric mixer or whisk until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
06 - Add the flour mixture to the wet ingredients in three parts, alternating with whole milk, beginning and ending with the flour. Mix gently after each addition until just combined; avoid over-mixing.
07 - Pour the batter evenly over the peaches in the prepared pan and smooth the surface with a spatula.
08 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow the cake to cool in the pan for 10 minutes, then carefully run a knife around the edge to loosen. Invert onto a serving plate and lift off the pan. Let cool slightly before serving.

# Expert Advice:

01 -
  • The brown sugar melts into the peaches, creating a caramel layer that practically begs for a scoop of ice cream.
  • It’s an easy showstopper that looks impressive with barely any fuss—no piping bags or fancy tricks required.
02 -
  • If you try to flip the cake out too soon, you risk burning your hands or losing half the topping to the pan—set a timer for the cooling period.
  • One time I didn’t peel the peaches and learned the skins toughen during baking; ever since, I always take a moment to peel for the best melt-in-your-mouth bites.
03 -
  • Peeling peaches with a quick dunk in boiling water makes the skins slide off without hassle.
  • A sprinkle of sea salt over the caramelized peaches before baking adds a subtle contrast that makes every bite pop.
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