Description
A rich and moist upside-down cake made with caramelized peaches, nutty brown butter, and a hint of cardamom. Perfect for late summer gatherings or cozy desserts.
Ingredients
Scale
- 13 tbsp unsalted butter, divided
- 5 oz light brown sugar (about 2/3 cup)
- 1 lb fresh peaches (or 12 oz frozen, sliced, thawed, and dried)
- 1 cup granulated sugar
- 2 large eggs
- 1¾ cups cake flour (about 213g)
- 2 tsp baking powder
- 1 tsp kosher salt (or ½ tsp table salt)
- ¾ tsp ground cardamom
- ¾ cup buttermilk
- Whipped cream for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan or cast-iron skillet.
- Brown 10 tbsp butter in a pan over medium heat. Once golden and nutty, transfer to a bowl.
- Melt the remaining 3 tbsp butter in the same pan, stir in brown sugar until bubbly. Pour into greased pan.
- Arrange peach slices on top of the brown sugar mixture in concentric circles.
- In a bowl, whisk together the browned butter and granulated sugar. Add eggs and mix until smooth.
- In another bowl, whisk together flour, baking powder, salt, and cardamom.
- Fold dry ingredients into wet mixture, alternating with buttermilk. Mix gently until just combined.
- Pour the batter over the peaches and smooth the top.
- Bake for 40–50 minutes, or until golden and a toothpick comes out mostly clean.
- Cool for 15 minutes, then invert onto a serving plate.
- Serve warm or at room temperature with whipped cream and a sprinkle of cardamom, if desired.
Notes
Use ripe but firm peaches for best results. Brown butter adds a rich, nutty depth—don’t skip it!
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg