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Peach Upside-Down Cake

Peach upside-down cake with a caramelized brown sugar topping and tender cake baked around concentric rings of peach slices. Butter-swirl prep and a timed 10-minute rest before flipping help the amber glaze release cleanly for a classic Southern peach dessert.
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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
Ingredients Equipment Method Notes

Ingredients
  

For the caramelized peach topping
  • 0.3333333333 cup butter
  • 0.75 lb brown sugar, packed
  • 3 peaches, peeled and sliced Use ripe peaches.
  • 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 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup whole milk or sour cream

Equipment

  • 1 cast iron skillet

Method
 

Make the caramelized peach topping
  1. Preheat the oven to 350°F and melt the butter in a 9-inch round cake pan or cast iron skillet in the oven until melted and glossy.
  2. Swirl the pan to coat evenly, then sprinkle the brown sugar and cinnamon evenly over the butter so it forms an even layer.
  3. Arrange the peach slices in overlapping concentric circles over the brown sugar layer and set aside while you mix the batter.
Mix and bake the cake
  1. Beat the softened butter and granulated sugar until fluffy, about a few minutes, so the mixture looks lighter in color.
  2. Add the eggs and vanilla and mix just until smooth, with no visible streaks.
  3. Alternately mix in the flour mixture (flour, baking powder, salt, cinnamon) and the milk/sour cream, starting and ending with the flour, until a thick batter forms.
  4. Pour the batter gently over the peach arrangement and smooth the top so the peaches stay packed in concentric rings.
  5. Bake for 38-42 minutes at 350°F until a toothpick comes out clean and the cake pulls away from the sides, with the top lightly golden.
Rest and invert
  1. Cool in the pan for exactly 10 minutes, letting the caramel set to a shiny amber glaze.
  2. Invert onto a plate and serve warm, with the caramelized peaches revealed in concentric amber rings and the glaze glistening.

Notes

Pro tip: after baking, the caramel needs the full 10-minute rest before flipping—if you rush it, peaches may stick. Store covered in the refrigerator up to 3 days; rewarm slices in a 300°F oven for 8-10 minutes. Freezing: wrap tightly and freeze up to 2 months, thaw overnight in the fridge. For a dairy-light option, use sour cream or whole milk substitute 1:1 with your preferred lactose-free dairy.