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Peach Upside-Down Cake

Peach upside down cake with a caramelized brown sugar topping and concentric rings of amber-glazed peach slices. Baked until moist and tender, then inverted after an exact 10-minute rest for clean release and glossy caramel.
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Prep Time 20 minutes
Cook Time 40 minutes
resting before flipping 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the caramelized peach topping
  • 0.3333333 cup butter
  • 0.75 cup brown sugar packed
  • 3 peaches ripe, peeled and sliced
  • 0.25 tsp cinnamon
For the cake
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 cup butter softened (1 stick)
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup whole milk or sour cream

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Caramelize the peach topping
  1. Preheat the oven to 350°F. Melt 1/3 cup butter in a 9-inch round cake pan or cast iron skillet in the oven, then swirl to coat.
  2. Sprinkle the brown sugar and cinnamon evenly over the melted butter. Set the pan aside while you prepare the peaches.
  3. Arrange peach slices in overlapping concentric circles over the brown sugar layer. Keep the pattern tight so the rings show when inverted.
Mix and assemble the batter
  1. Beat the softened butter and granulated sugar until fluffy. Look for a lighter color and thicker texture.
  2. Add the eggs one at a time, then mix in the vanilla extract. Stop once the mixture looks smooth.
  3. Alternate mixing in the flour mixture and the milk (or sour cream). Mix just until no dry streaks remain, with a thick batter consistency.
  4. Pour the batter gently over the peach arrangement and smooth the top. Make sure peaches stay mostly in place beneath the batter.
Bake, rest, and flip
  1. Bake at 350°F for 38-42 minutes, until a toothpick comes out clean and the cake pulls away from the sides. The top should be set and lightly golden.
  2. Cool the cake in the pan exactly 10 minutes. The caramel should look glossy while the cake firms up for flipping.
  3. Invert the cake onto a plate and serve warm. Carefully lift the pan to reveal the concentric amber-glazed peach rings.

Notes

Pro tip: slice the peaches evenly so the rings cook at the same rate and the caramel looks uniform after flipping. Store covered in the refrigerator up to 3 days; rewarm slices gently in the microwave. Freezing is not recommended for best caramel texture. For a lighter option, use half butter and half a neutral oil/baking spread in the cake (topping will still caramelize but may be slightly less rich).