Easy Peach Upside Down Cake
This brown butter peach upside down cake combines rustic comfort with a touch of elegance. With caramelized peaches, warm cardamom, and a soft, tender crumb, it’s a showstopping dessert that’s surprisingly easy to make — and even easier to love.
Equipment
- 9-inch Round Cake Pan or Cast-Iron Skillet
- Small Saucepan
- Mixing Bowls
- Whisk
- Spatula
- Cooling Rack
Ingredients
Main Ingredients
- cooking spray to coat the pan
- 13 tbsp unsalted butter divided
- 5 oz light brown sugar
- 1 lb ripe peaches or 12 oz frozen, thawed and patted dry
- 1 cup granulated sugar
- 2 large eggs
- 7.5 oz cake flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 3/4 tsp ground cardamom
- 3/4 cup whole buttermilk
- whipped cream optional, for serving
Instructions
- Adjust your oven rack to the middle position and preheat to 350°F. Spray a 9-inch cake pan or cast-iron skillet with cooking spray.
- Melt 10 tablespoons of butter in a small saucepan over medium heat, swirling until browned and fragrant. Transfer to a large heatproof bowl and let cool slightly.
- Melt the remaining 3 tablespoons of butter in the same pan. Stir in brown sugar until it bubbles and forms a caramel. Pour into the prepared pan and spread evenly.
- Pat peach slices dry and arrange them in concentric circles over the caramel layer in the pan.
- Whisk granulated sugar into the browned butter until smooth, then whisk in eggs until fully combined.
- In a separate bowl, whisk together cake flour, baking powder, kosher salt, and ground cardamom.
- Fold half the dry ingredients into the wet mixture. Stir in buttermilk, then add remaining dry mixture. Fold gently until just combined.
- Pour the batter over the peach layer, spreading to the edges. Bake for 40–50 minutes, or until golden brown and a toothpick comes out mostly clean.
- Cool the cake in the pan for 15 minutes. Place a plate over the pan and flip to invert. Gently reposition any peach slices that stick. Let cool slightly before serving.
Notes
Use firm peaches for the best texture and always pat dry if using frozen. Flip while the cake is still warm to prevent sticking. This dessert is even better with a touch of cinnamon or mint for garnish.