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Classic Fresh Peach Upside-Down Cake

classic fresh peach upside-down cake - featured image
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A delightful upside-down cake featuring fresh peaches and homemade brown sugar caramel, perfect for summer gatherings or cozy treats.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) whole milk
  • 3–4 ripe peaches, peeled, pitted, and sliced into 1/4-inch thick wedges

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9-inch pan generously with butter or non-stick spray.
  2. Make the brown sugar caramel: In a small saucepan over medium heat, melt 1/2 cup (115g) butter. Stir in 3/4 cup (150g) brown sugar and 1/4 teaspoon sea salt until fully dissolved and bubbling gently—about 3-4 minutes. Remove from heat and stir in 1 teaspoon vanilla extract. Pour this mixture evenly into the bottom of your prepared pan.
  3. Arrange peach slices neatly over the caramel in a circular pattern, slightly overlapping. Set aside.
  4. Prepare the cake batter: In a medium bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  5. In a separate large bowl, cream 1/2 cup (115g) softened butter with 3/4 cup (150g) granulated sugar until light and fluffy—about 3-5 minutes with an electric mixer. Add 2 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.
  6. Alternately add the dry ingredients and 1/2 cup (120ml) whole milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
  7. Pour the batter carefully over the peaches and caramel in the pan. Use a spatula to smooth the top gently.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and the edges pull away slightly from the pan.
  9. Cool the cake in the pan on a wire rack for 10-15 minutes.
  10. Invert the cake onto a serving plate by placing the plate over the pan and flipping quickly but carefully. If any peaches stick to the pan, gently lift them back onto the cake.
  11. Serve warm or at room temperature.

Notes

Use fresh peaches for best flavor and texture. For dairy-free, substitute butter with coconut oil and milk with plant-based milk. Arrange peach slices tightly but not overcrowded. Use an oven thermometer for accurate baking temperature. Flip the cake while slightly warm to avoid sticking.

Nutrition

Keywords: peach upside-down cake, brown sugar caramel, summer dessert, easy cake recipe, fresh peaches, homemade caramel

Find it online: https://lenatable.com/classic-fresh-peach-upside-down-cake-recipe-easy-homemade-brown-sugar-caramel-delight/