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Peach Upside-Down Cake

Peach upside-down cake with a brown sugar caramel base and concentric, amber-glazed peach rings. Baked to a tender crumb that flips clean, with a golden shine from the topping in a cast iron-style pan.
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Prep Time 20 minutes
Cook Time 40 minutes
resting 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
  • 0.3333333333 cup butter
  • 0.75 cup brown sugar packed
  • 3 peaches ripe, peeled and sliced
  • 0.25 tsp cinnamon ground
For the cake
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 tsp cinnamon ground
  • 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
 

Caramelized peach topping
  1. Preheat the oven to 350°F. Melt the butter in a 9-inch round cake pan or cast iron skillet in the oven, then swirl to coat evenly.
  2. Sprinkle the brown sugar and cinnamon evenly over the melted butter. Arrange the peach slices in overlapping concentric circles over the brown sugar layer, then set aside.
Make the cake batter and bake
  1. Beat the softened butter and granulated sugar until fluffy. Add the eggs and vanilla extract, then beat until smooth.
  2. Alternately mix in the flour mixture (all-purpose flour, baking powder, salt, and cinnamon) and the whole milk or sour cream. Mix just until the batter is combined.
  3. Pour the batter gently over the arranged peaches and smooth the top. Bake for 38-42 minutes at 350°F until a toothpick comes out clean and the cake pulls away from the sides.
Invert and serve
  1. Cool the cake in the pan for exactly 10 minutes. Invert onto a plate so the peaches and caramel topping release in place.
  2. Serve warm. Add vanilla ice cream if desired.

Notes

Pro tip: let the cake cool exactly 10 minutes before flipping—too short and the caramelized peaches can slide, too long and the topping can set too firmly. Store leftovers covered in the refrigerator up to 3 days; rewarm gently. Freezing is best for unfrosted slices only—freeze up to 2 months and thaw in the fridge. For a lower-sugar swap, reduce the granulated sugar in the cake to 1/2 cup while keeping the brown sugar topping packed for proper caramelization.