This brown butter caramel peach upside down cake is super moist, loaded with a fruit caramel, and perfect for summer and early fall. With a nutty brown butter cinnamon cake batter, a layer of fresh peaches, and a layer of caramel, this cake is sure to impress.
Caramel Peach Upside Down Cake Ingredients:
- Peaches: I tested this recipe with skin-on yellow peaches. I recommend looking for a large peach that is not overly juicy. A juicy juicy peach will be very hard to slice into thin pieces.
- Caramel: This caramel is just made with sugar and water. Only take it to a light amber shade since a dark amber caramel can turn bitter very quickly.
- Butter: Melt and brown the butter, then place it in the fridge to come back to room temperature. This step can be prepped the day before baking.
- Granulated Sugar: Some people make upside down cake with brown sugar, but this cake is so moist you don’t even need it!
- Eggs: Room temperature eggs will help your cake from curdling.
- Vanilla Extract: Don’t skimp on the vanilla, peaches and vanilla make the best combo 🙂
- All Purpose Flour: I highly recommend weighing your flour, it will lead to much more accurate results.
- Baking Powder: This recipe uses baking powder, not soda, since it doesn’t have an acid or spread.
- Salt: Again, don’t skimp on the salt, it adds so much flavor!
- Cinnamon: The cinnamon is optional, but definitely recommended.
- Milk: Just like the eggs, have the milk at room temperature.
How to Make an Upside Down Cake:
- Butter your pan and line it with a piece of parchment paper.
- Slice peaches and array them in a circle in your pan.
- Heat water and sugar together until light amber and pour it into the pan over top the peaches.
- Pour the cake batter over the peaches and caramel. Smooth into an even layer with an offset spatula.
- Bake for 35 minutes until light golden and fully baked.
- Let cool for 10 minutes before inverting onto a platter.
Brown Butter Peach Cake Frequently Asked Questions:
Your caramel may be clumpy because it crystallized. To avoid crystallization, whisk the water and sugar together before adding it to the heat and DO NOT STIR while on the heat, only swirl.
Definitely! This would make a wonderful pineapple or apple upside down cake.
Yes! But I would recommend wrapping the bottom with aluminum foil to prevent the caramel from seeping out from the bottom of the pan.
More Cake Recipes:
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Brown Butter Peach Upside Down Cake
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 90 minutes
- Yield: 10 slices 1x
- Category: Cake
- Method: Baking
- Cuisine: Southern
Description
This brown butter caramel peach upside down cake is super moist, loaded with a fruit caramel, and perfect for summer and early fall. With a nutty brown butter cinnamon cake batter, a layer of fresh peaches, and a layer of caramel, this cake is sure to impress.
Ingredients
Caramel:
- 1/2 cup sugar (100g)
- 1/4 cup water
Cake:
- 1 large skin on peach, thinly sliced
- 10 tablespoons butter
- 3/4 cup granulated sugar (150g)
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all purpose flour (120g)
- 1 1/2 teaspoons baking powder
- 1/2 cup milk (tested with 2%)
Instructions
Prep:
1) In a small saucepan, melt butter until foaming and amber. It may sputter and pop, that is okay. Pour into a heat-safe bowl and let chill in the fridge or freezer until at room temperature.
2) While butter cools, grease an 8-inch pan with butter with a thin layer of parchment and line with a parchment disc. Place peach slices on the bottom of the pan in a circular pattern. Preheat the oven to 350ºF.
2) Heat the 1/2 cup sugar and 1/4 cup water together on the stove. Do not stir, only swirl. Once light amber, pour caramel over the peaches in the 8-inch pan.
Cake:
1) In a small bowl, whisk together flour, baking powder, salt, and cinnamon. Set to the side.
2) Once the butter is pliable and at room temperature, cream it with the granulated sugar in a stand mixer fitted with a paddle attachment. Cream for at least 4 minutes or pale, fluffy, and aromatic.
3) Add in eggs one at a time, scraping down the sides of the bowl after each addition. Then, add in the vanilla.
4) Once eggs and vanilla are fully incorporated, mix in one half of the flour mixture on low speed and scrape down the bowl. Then add in the milk, mixing until no longer sloshy. Finally, add in the rest of the flour. Do not overmix.
5) Pour the batter over the peaches into the pan and bake at 350ºF for 40 minutes until the cake springs back and a toothpick is inserted completely clean.
6) Let cool for 10 minutes before placing a plate/platter over the top of the pan and inverting/flipping the cake. Serve warm or at room temp and enjoy!
Notes
This cake is best stored at room temperature in an airtight container for up to three days
*For more brown butter information, check out this post.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 27.1g
- Sodium: 101mg
- Fat: 12.8g
- Saturated Fat: 7.7g
- Carbohydrates: 37g
- Fiber: 0.6g
- Protein: 3.1g
- Cholesterol: 64mg
Keywords: cake, peaches, caramel
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