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Caramelized Peach Upside-Down Cake

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A simple and comforting upside-down cake featuring caramelized peaches atop a tender, buttery cake. Perfect for summer gatherings and easy to make with pantry staples.

Ingredients

Scale
  • 4 to 5 medium peaches, peeled, pitted, and sliced
  • 1/2 cup (113g) unsalted butter, divided (room temperature for batter, melted for caramel)
  • 3/4 cup (150g) packed light brown sugar
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120 ml) milk (whole or 2%, or dairy-free like oat or almond milk)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a cast iron skillet, melt 1/4 cup (57g) of the butter over medium heat. Stir in 3/4 cup (150g) brown sugar until dissolved and bubbling gently. Cook for about 2 minutes until thickened and golden, watching closely to avoid burning. Remove from heat.
  3. Arrange the peach slices in a circular pattern on top of the caramel in the skillet.
  4. In a mixing bowl, whisk together flour, baking powder, and salt.
  5. In a separate bowl, beat 1/2 cup (113g) softened butter with granulated sugar until light and fluffy, about 3 minutes.
  6. Beat in eggs one at a time, then stir in vanilla extract.
  7. Alternate adding the dry ingredients and milk in thirds, starting and ending with the dry ingredients. Mix just until combined.
  8. Spoon the batter gently over the arranged peaches in the skillet, smoothing the top with a spatula.
  9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden and pulling away from the edges.
  10. Let the cake cool in the skillet for 10-15 minutes. Run a knife around the edges, place a large serving plate over the skillet, and flip it quickly but gently to reveal the caramelized peach topping.
  11. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Use fresh or frozen peaches (thawed and drained). Peel peaches for best texture. Watch caramel closely to avoid burning. Use room temperature eggs and butter for a tender crumb. Flip cake while warm after cooling 10-15 minutes. If caramel hardens before flipping, warm skillet bottom slightly to loosen.

Nutrition

Keywords: caramelized peach upside-down cake, peach dessert, easy peach cake, summer dessert, upside-down cake, caramel cake

Find it online: https://perkypan.com/caramelized-peach-upside-down-cake-recipe-easy-homemade-dessert-to-impress/