Brown Sugar Peach Upside-Down (Print)

Tender cake topped with caramelized peaches and warm brown sugar, ideal for a summery sweet treat.

# 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. Generously grease a 9-inch round cake pan.
02 - Place 1/3 cup unsalted butter in the cake pan and melt in the oven. Once melted, swirl 3/4 cup light brown sugar evenly over the base.
03 - Fan sliced peaches attractively over the brown sugar mixture, covering the bottom of the pan.
04 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
05 - In a large bowl, cream room-temperature unsalted butter and granulated sugar with an electric mixer until pale and fluffy. 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 creamed mixture, starting and ending with the flour. Mix gently until just combined.
07 - Pour the batter over the arranged peaches and smooth the surface with a spatula.
08 - Bake for 40 to 45 minutes, or until a toothpick inserted in the center emerges clean.
09 - Cool the cake in the pan for 10 minutes. Run a knife along the edges, then invert onto a serving plate. Allow to cool slightly before slicing and serving.

# Expert Advice:

01 -
  • This cake makes it impossible for summer peaches to go to waste, even if they’re a bit bruised.
  • The buttery brown sugar crust that forms underneath turns every bite into its own surprise.
02 -
  • Patience is crucial—rushing the cake out of the pan before it rests causes sticking (trust me, I learned the hard way with a peachy mess).
  • Arranging the peaches generously gives the cake magnifique beauty and extra pop of flavor—don’t skimp.
03 -
  • Always let your cake cool for a full ten minutes—waiting is hard, but it makes all the difference.
  • For the glossiest topping, use ripe, firm peaches and pack your brown sugar well.
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