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Peach Upside-Down Cake

Peach upside-down cake with caramelized brown sugar and concentric peach rings baked until the cake is tender and toothpick-clean. The method layers sliced peaches over butter-brown sugar, then bakes and flips for an amber-glazed reveal.
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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
  • 0.3333333333 cup butter
  • 5 tbsp 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 1 stick, softened
  • 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 cast iron skillet

Method
 

Make the topping and prep the pan
  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 the bottom.
  2. Sprinkle the brown sugar and cinnamon evenly over the melted butter in the pan. Arrange the peach slices in overlapping concentric circles over the brown sugar layer, then set aside.
Mix the cake batter
  1. Beat the softened butter and granulated sugar until fluffy. Add the eggs and vanilla, then continue beating until smooth.
  2. Mix the flour mixture (all-purpose flour, baking powder, salt, and cinnamon) and the whole milk or sour cream into the wet ingredients alternately, until just combined. Keep the batter thick and pourable so it settles over the peaches.
Bake and flip
  1. Pour the batter gently over the peach arrangement 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.
  2. Cool in the pan for exactly 10 minutes to set the caramel. Invert the cake onto a plate and serve warm.

Notes

Pro tip: slice peaches evenly so the concentric rings bake at the same rate and the caramel turns glossy. Refrigerate leftovers covered for up to 3 days; rewarm slices in a 300°F oven for 8–10 minutes. Freezing is yes—freeze wrapped for up to 2 months and thaw overnight in the fridge, then rewarm. For a lighter option, swap whole milk for sour cream only if you prefer extra tang, not reduced-fat, since reduced-fat can make the crumb less tender.