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Peach Upside-Down Cake

Peach upside down cake with caramelized brown sugar peaches baked into a tender, moist cake and flipped to reveal concentric amber rings. Butter-melted, cinnamon-scented topping creates a glossy caramel layer in a 9-inch pan or cast iron skillet.
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Prep Time 20 minutes
Cook Time 40 minutes
resting before flipping 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the caramelized peach topping
  • 0.3333333333 cup butter
  • 0.75 cup brown sugar, packed
  • 3 peaches, ripe peeled and sliced
  • 0.25 tsp cinnamon
For the cake
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 cup butter, softened 1 stick
  • 0.75 cup granulated sugar
  • 2 eggs, large
  • 1 tsp vanilla extract
  • 0.5 cup whole milk or sour cream

Equipment

  • 1 cast iron skillet

Method
 

Caramelized peach topping
  1. Preheat oven to 350°F. Place a 9-inch round cake pan or cast iron skillet in the oven to heat.
  2. Melt the butter in the hot pan or skillet, then swirl to coat the bottom. Sprinkle the brown sugar and cinnamon evenly over the butter as a thin, even layer.
  3. Arrange peach slices in overlapping concentric circles over the brown sugar layer. Spread them out so the pattern covers the pan bottom, then set aside.
Peach cake batter
  1. Beat the softened butter and granulated sugar until fluffy. Stop and scrape the sides so no dry sugar remains.
  2. Add eggs one at a time, then mix until smooth. Mix in vanilla extract until incorporated.
  3. Alternately mix in the flour mixture and the milk (or sour cream), starting and ending with flour. Mix just until the batter is combined and no streaks of flour show.
  4. Pour the batter gently over the peach arrangement and smooth the top. Keep the peaches centered so the rings stay visible after flipping.
Bake and flip
  1. Bake at 350°F for 38-42 minutes until a toothpick comes out clean. Watch for a golden top and a cake that pulls slightly away from the sides.
  2. Cool in the pan for exactly 10 minutes. This rest sets the caramel so it releases cleanly.
  3. Invert the cake onto a plate in one smooth motion, then lift the pan off. Serve warm so the amber glaze looks glossy and the peach rings are clearly defined.
  4. Serve warm with vanilla ice cream. Add it immediately so the caramelized peaches taste best with chilled contrast.

Notes

Pro tip: use ripe, evenly sliced peaches so the concentric rings bake at the same rate; if your peaches are very juicy, pat slices lightly to prevent pooling. Store covered in the refrigerator up to 3 days and rewarm slices briefly in the microwave for best texture. Freezing is not recommended because the caramelized topping can lose its shine after thawing. For a dairy-free option, swap the milk/sour cream with an equal amount of lactose-free or plain non-dairy yogurt and use dairy-free butter in the cake and topping.