Brown Sugar Peach Upside-Down (Print)

Caramelized peaches top buttery cake with a hint of brown sugar. A simple treat for summer evenings.

# 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 oven to 350°F. Grease a 9-inch round cake pan.
02 - Place unsalted butter in the prepared pan and melt in the oven. Remove from oven and evenly sprinkle brown sugar over the melted butter, swirling gently to coat the bottom.
03 - Arrange sliced peaches over the brown sugar mixture in a decorative pattern. Set the pan aside.
04 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
05 - In a large bowl, beat room temperature butter and granulated sugar until light and fluffy using an electric mixer or whisk. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
06 - Alternately add the flour mixture and whole milk to the wet ingredients, beginning and ending with the flour mixture. Mix gently until just combined without overmixing.
07 - Pour batter evenly over the peaches in the pan, smoothing the surface with a rubber spatula.
08 - Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert onto a serving plate. Let cool slightly before serving.

# Expert Advice:

01 -
  • You get that gooey, buttery, caramel crust with minimal fuss, as if you waved a magic spatula.
  • The cake bakes up irresistibly soft and moist, and it’s the kind of dessert that earns grateful smiles—even from people who claim they’re not ‘dessert people’.
02 -
  • If you rush the invert step or don’t wait ten minutes, the cake can collapse or stick—patience is your best tool here.
  • I once forgot to peel the peaches and regretted every mouthful, so I always take a few moments for this step now.
03 -
  • Don’t skimp on the butter for the topping—if in doubt, a little extra helps peaches shine and prevents stubborn sticking.
  • Creaming the butter and sugar thoroughly gives the crumb a cloudlike texture, so be patient at this step.
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