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Brown Sugar Peach Upside-Down Cake

This delectable brown sugar peach cake bakes with a caramelized peach topping at the bottom, which is then inverted to reveal a beautiful, sweet, and juicy fruit layer over a moist, tender cake.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Peach Topping
  • 1/2 cup unsalted butter melted
  • 1 cup light brown sugar packed
  • 4 medium peaches ripe but firm, peeled, pitted, and sliced 1/2-inch thick (about 3 cups)
For the Cake Batter
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk room temperature

Equipment

  • 9-inch round baking pan
  • Large mixing bowls
  • Electric Mixer
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Paring knife
  • Wire Rack

Method
 

Prepare the Topping
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan well, and line the bottom with a circle of parchment paper if desired for easier removal.
  2. In a small bowl, combine the 1/2 cup melted butter and 1 cup packed light brown sugar. Pour this mixture evenly into the bottom of the prepared baking pan.
  3. Arrange the sliced peaches in a decorative pattern over the brown sugar mixture in the pan. You can layer them slightly if needed.
Make the Cake Batter
  1. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, using an electric mixer (stand or hand-held), cream the 1/2 cup softened butter and 1 cup packed light brown sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until well combined.
  4. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the 1/2 cup buttermilk. Begin and end with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
Bake the Cake
  1. Carefully spoon the cake batter over the peach slices in the pan, spreading gently and evenly to cover them completely. Ensure the batter is spread to the edges of the pan.
  2. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back when lightly touched.
  3. Let the cake cool in the pan on a wire rack for 10-15 minutes. This is a crucial step that allows the brown sugar peach topping to set slightly but remain fluid enough to release from the pan without sticking.
  4. Place a serving plate upside down over the cake pan. Carefully (and confidently) invert the cake onto the plate. If any peaches stick to the pan, gently lift them with a knife or spatula and place them back onto the cake.
  5. Serve warm or at room temperature. This cake is excellent on its own or with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Notes

For best results, use fresh, ripe peaches. If using frozen peaches, thaw them completely and pat them very dry before arranging them in the pan to prevent excess moisture. Ensure butter, eggs, and buttermilk are at room temperature for a smoother, well-emulsified cake batter. Leftover cake can be stored covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in the microwave for a warm, gooey topping.