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Perfect Peach Upside Down Cake

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A quick and easy homemade caramelized peach upside down cake with a moist buttery base and a sticky, sweet peach topping. Perfect for summer gatherings and crowd-pleasing dessert.

Ingredients

Scale
  • 4 medium fresh peaches, peeled and sliced
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup unsalted butter (57g), softened
  • 3 tablespoons unsalted butter (42g) for caramelizing
  • 1 cup all-purpose flour (125g), sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/3 cup whole milk (80ml)
  • 1 teaspoon vanilla extract
  • 2 tablespoons brown sugar (optional)
  • Pinch of cinnamon or nutmeg (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Peel the peaches using a sharp paring knife or vegetable peeler, then slice into 1/4-inch thick wedges. Set aside.
  3. In a cast-iron skillet, melt 3 tablespoons of butter over medium heat. Add 1/2 cup granulated sugar and stir gently until sugar dissolves and turns light amber (about 5 minutes). Avoid stirring aggressively.
  4. Arrange peach slices tightly over the caramel in the skillet, overlapping slightly.
  5. In a medium bowl, whisk together flour, baking powder, salt, and optional cinnamon or nutmeg.
  6. In a large bowl, cream softened butter with remaining 1/4 cup granulated sugar and brown sugar until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  7. Alternate adding dry ingredients and milk to the wet mixture, starting and ending with dry ingredients. Mix just until combined.
  8. Pour batter gently over the caramelized peaches in the skillet and smooth the top with a spatula.
  9. Bake in the oven for 35-40 minutes or until a toothpick inserted in the center comes out clean and edges are golden brown.
  10. Remove from oven and let cool for 10 minutes. Run a knife around edges to loosen cake.
  11. Place a serving plate over the skillet and carefully invert to reveal caramelized peaches on top. Be cautious as caramel will be hot and sticky.
  12. Allow to cool another 5 minutes before slicing and serving.

Notes

Use ripe but firm peaches to avoid soggy topping. Cook caramel on medium heat and watch carefully to avoid burning. Let cake cool before flipping to prevent sticking and burns. For gluten-free, substitute flour with gluten-free blend. Dairy-free options include coconut oil and plant-based milk.

Nutrition

Keywords: peach upside down cake, caramelized peach dessert, easy peach cake, summer dessert, homemade cake, cast iron skillet cake

Find it online: https://larameals.com/perfect-peach-upside-down-cake-recipe-easy-homemade-caramelized-dessert/