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Peach Upside Down Cake with Buttermilk
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Summery peach upside-down cake: Juicy peaches and caramelized brown sugar on a moist buttermilk cake.
Ingredients:
  • For the caramel topping
  • 8 tablespoons (113g) unsalted butter, melted
  • 1/2 cup (107g) light brown sugar
  • 4 medium peaches, pitted and sliced
  • For the cake
  • 1 1/2 cups (180g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2/3 cup (160ml) buttermilk
Instructions:
  • First, preheat your oven to 350°F. Next, generously butter a high-sided 9-inch round cake pan. Line the bottom with parchment paper and grease the parchment as well. Sprinkle a bit of flour in the pan, gently tapping out any excess.
  • Create the caramel topping: Gently melt butter in a saucepan on low heat or in the microwave-safe bowl. Remove from heat and vigorously whisk in brown sugar until smooth.
  • Pour the caramel topping into the prepared cake pan and arrange peach slices in concentric circles on top of the caramel.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
  • Cream together the butter and granulated sugar until pale and fluffy using a stand mixer with the paddle attachment or a hand mixer on medium-high speed for about 5 minutes.
  • Add the egg and vanilla extract, beat until fully combined, and scrape down the bowl with a rubber spatula.
  • Incorporate the flour mixture into the butter mixture in thirds on low speed. Add half of the buttermilk mixture and mix until combined. Alternate between adding the dry and wet ingredients, finishing with the dry ones. Scrape down the bowl with a rubber spatula to evenly mix the batter.
  • Pour the batter onto the peach slices and caramel, ensuring it covers them evenly.
  • Bake the cake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
  • Flip and plate the cake: After cooling the cake in the pan for 10 minutes, gently run a knife along the edges to loosen it. Place a platter upside down on top of the pan, then flip the pan and platter together to release the cake onto the serving platter. Peel off any stuck parchment paper and rearrange any fruit on top of the cake as needed.
  • Serve by slicing the dish and enjoying it warm or at room temperature.
  • To preserve freshness, wrap the cake with plastic wrap and refrigerate for up to 3 days. Allow the cake to come to room temperature for optimal texture before enjoying. If you enjoyed this recipe, please consider leaving a rating below!

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