Peach Upside-Down Cake

This Peach Upside-Down Cake is a nostalgic, golden slice of summer comfort. With caramelized peaches on top and soft vanilla cake underneath, it's an easy yet stunning dessert that captures the warmth of home in every bite.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 340

Ingredients Method Notes

Ingredients

Caramel Peach Topping

0.25 cup unsalted butter melted directly in the pan
0.5 cup packed light brown sugar
0.25 tsp ground nutmeg
5 ripe peaches peeled, pitted, and halved

Cake Batter

0.5 cup unsalted butter softened
0.5 cup granulated white sugar
1 large egg room temperature
1.25 cups all-purpose flour sifted
2 tsp baking powder
0.5 tsp salt
0.5 cup whole milk room temperature

Method

Preheat oven to 375°F (190°C). Place ¼ cup of butter in an 8-inch baking pan and melt in the oven. Remove once fully melted.
Sprinkle brown sugar evenly over the melted butter, followed by nutmeg. Arrange peach halves cut-side down into the mixture.
In a bowl, cream ½ cup softened butter and ½ cup white sugar until pale and fluffy (about 3 minutes). Beat in the egg until just combined.
Whisk together flour, baking powder, and salt in another bowl. Gradually add to the wet mixture, alternating with the milk. Begin and end with flour mix, mixing gently.
Spoon batter over arranged peaches, smoothing the top. Bake for 35–40 minutes, or until golden and a toothpick comes out clean.
Let the cake rest for 5 minutes. Run a knife around edges, then invert onto a serving plate while warm. Lift the pan to reveal the peach topping.

Notes

Use fresh peaches for best flavor. Canned peaches work in a pinch but must be well-drained. Blanching peaches makes peeling easy. A tiny bit of nutmeg goes a long way—don’t overdo it. Avoid overmixing to keep the cake tender. A 9-inch pan can be used; just check for doneness earlier.