Description
A deeply caramelized peach upside-down cake made with dark brown sugar, fresh peaches, and a soft, buttery vanilla cake. Moist, rich, and ideal for summer desserts.
Ingredients
- For the Caramel + Peaches (Step 1):
- ½ cup unsalted butter
- ¾ cup dark brown sugar
- 2–3 fresh peaches, sliced thinly
- For the Cake Batter (Step 2):
- ½ cup unsalted butter (room temp)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk (or buttermilk for extra moisture)
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
Instructions
- Step 1: Prepare the Caramel and Peaches — In a 9-inch cake pan or cast iron skillet, melt ½ cup butter and stir in ¾ cup dark brown sugar over medium heat until bubbly (2–3 minutes). Turn off heat and layer peach slices over caramel in a circular pattern.
- Step 2: Make the Cake Batter — Cream ½ cup butter and 1 cup sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla and milk. In another bowl, whisk together flour, baking powder, and salt. Gently fold dry ingredients into wet until just combined.
- Step 3: Assemble, Bake, and Flip — Pour batter over the caramel-peach layer and smooth the top. Bake at 350°F (175°C) for 40–45 minutes or until a toothpick comes out clean. Cool for 10–15 minutes, then carefully flip onto a serving plate.
Notes
Dark brown sugar adds extra depth to the caramel. Use buttermilk instead of milk for a more tender crumb. Best served warm with whipped cream or vanilla ice cream.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American