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Perfect Caramelized Peach Upside-Down Cake

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A sweet, sticky, golden upside-down cake featuring caramelized peaches and a light, buttery, moist cake underneath. Perfect for any occasion, from casual brunches to fancy dinner parties.

Ingredients

Scale
  • 4–5 medium fresh peaches, peeled and sliced (ripe but firm)
  • 1/2 cup (113g) unsalted butter, divided (for caramel and batter)
  • 3/4 cup (150g) packed brown sugar
  • 1 1/2 cups (190g) all-purpose flour (or gluten-free blend)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) milk (whole or 2%, or almond/oat milk for dairy-free)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Peel and slice 4-5 medium peaches into about 1/2-inch thick wedges. Toss them gently with 1 tablespoon fresh lemon juice.
  3. In a 10-inch oven-safe skillet, melt 1/4 cup (57g) unsalted butter over medium heat. Stir in 3/4 cup (150g) packed brown sugar and cook until sugar dissolves and mixture bubbles gently, about 3-4 minutes, without burning.
  4. Arrange peach slices in a single overlapping layer over the caramel in the skillet. Reduce heat to low and let peaches warm in the caramel for 5 minutes.
  5. In a bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon.
  6. In another bowl, cream 1/4 cup (57g) softened unsalted butter with 3/4 cup (150g) granulated sugar until light and fluffy, about 3 minutes. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  7. Alternately add the dry ingredients and 1/2 cup (120ml) milk to the wet mixture, beginning and ending with dry ingredients. Mix gently until just combined.
  8. Pour batter evenly over the caramelized peaches in the skillet, smoothing the top with a spatula.
  9. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean and edges pull slightly from the pan.
  10. Remove from oven and let cool for 10 minutes. Run a knife around edges to loosen, then invert cake onto a large plate. Spoon any peaches stuck to the pan back onto the cake.

Notes

Use ripe but firm peaches to avoid mushy topping. Do not rush caramel stage to prevent burning. Cream butter and sugar until light and fluffy for a lighter cake texture. Avoid overmixing batter to keep cake tender. Let cake cool before flipping to prevent sticky mess. Frozen peaches can be used if thawed and drained well.

Nutrition

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

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