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Peach Upside-Down Cake

Peach upside-down cake with caramelized brown sugar peaches and a tender vanilla cake baked in a round pan, then inverted to reveal concentric amber rings. This easy peach cake recipe makes a shimmering topping that stays glossy right after flipping.
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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
  • 5 tbsp butter plus extra for greasing if needed
  • 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
  • 1 stick butter, softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup whole milk or sour cream choose one

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the peaches topping
  1. Preheat the oven to 350°F and place a 9-inch round cake pan or cast iron skillet in the process; swirl to coat after melting the butter in the pan. Melt until just liquid and shiny so the brown sugar can dissolve into a glaze.
  2. Sprinkle the brown sugar and cinnamon evenly over the melted butter in the pan. Let the surface settle so you can see an even amber layer forming.
  3. Arrange the peach slices in overlapping concentric circles over the brown sugar layer and set aside the pan. Keep the slices tight together so the pattern stays intact when flipped.
Make the cake batter
  1. Beat the softened butter and granulated sugar until fluffy. Stop when the mixture looks lighter in color and slightly thicker.
  2. Add the eggs and vanilla and beat just until combined. Mix until no streaks remain.
  3. Alternately mix in the flour mixture (all-purpose flour, baking powder, salt, and cinnamon) and the whole milk or sour cream. Mix until the batter is smooth and the last flour disappears.
  4. Pour the batter gently over the peach arrangement and smooth the top. Spread carefully so peaches remain in concentric rings.
Bake and flip
  1. Bake at 350°F for 38-42 minutes until a toothpick comes out clean and the cake pulls away from the sides. The top should be golden and spring back lightly when touched.
  2. Cool in the pan exactly 10 minutes to let the caramel set slightly. You should see the edges look firm rather than loose.
  3. Invert the cake onto a plate and let the peaches release. The caramelized brown sugar glaze should shimmer as the concentric amber rings appear.

Notes

Pro tip: slice peaches evenly so the rings flip out in clean layers and don’t slide. Refrigerate leftovers in an airtight container up to 3 days; freeze unfrosted for up to 2 months, thaw overnight in the fridge, then warm. For a dairy-light swap, use sour cream or whole milk as directed but replace with an equal amount of plain full-fat dairy-free yogurt if you want a non-dairy option.