Peach Upside Down Cake

When peach season arrives and fresh peaches are piled high on the counter, there are few desserts more beautiful, or more delicious, than a Peach Upside Down Cake. Sweet peaches are nestled into a buttery brown sugar caramel before being topped with a tender vanilla cake batter and baked until golden. Once flipped, the peaches become glossy and caramelized, creating a stunning dessert that’s somewhere between a classic cake and a Southern peach cobbler.

This cake is especially wonderful baked in a cast iron skillet, which helps create deep caramelization and those irresistible buttery edges. Serve it warm with a scoop of vanilla ice cream for the ultimate summer dessert.

Ingredients

For the Peach Layer

• 6 tablespoons butter

• 3/4 cup packed brown sugar

• 1 tablespoon honey or maple syrup

• Pinch of salt

• 4–5 large fresh peaches, peeled, pitted, and halved

• 1/2 teaspoon ground cinnamon

• Optional: 1/2 cup chopped pecans

For the Cake Batter

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 1/4 cup brown sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 1/4 teaspoon almond extract

• 3/4 cup sour cream

• 1/4 cup milk

Instructions

Prepare the Peach Layer

Preheat the oven to 350°F.

Place a baking sheet on the rack below where the cake will bake to catch any caramel drips.

Set a 10-inch cast iron skillet over low heat. Melt the butter, then stir in the brown sugar, honey, and pinch of salt. Cook for 1 to 2 minutes until the mixture is glossy and beginning to bubble.

Remove the skillet from the heat.

Arrange the peach halves cut-side up in the caramel, fitting them snugly together. Depending on their size, you should be able to fit 8 to 10 peach halves in the skillet. Sprinkle lightly with cinnamon and scatter pecans between the peaches if desired.

Make the Cake Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time. Add the vanilla and almond extract.

Mix in the sour cream until smooth.

Gradually add the dry ingredients, alternating with the milk, mixing just until combined.

Bake

Carefully spread the batter over the peaches and smooth the top.

Bake for 40 to 50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Flip and Serve

Allow the cake to cool for 10 minutes. Run a knife around the edge of the skillet.

Place a large serving platter over the skillet and carefully invert the cake. Let it sit for about a minute before lifting off the skillet.

Serve warm with vanilla ice cream or freshly whipped cream.

Notes

• Using peach halves creates a stunning presentation once the cake is flipped.

• Choose peaches that are ripe but still firm enough to hold their shape during baking.

• Don’t wait longer than 10 to 15 minutes before flipping or the caramel may begin to harden and stick.

• If a peach sticks to the skillet, simply place it back on the cake while it’s still warm.

The Southern Dinner Belle Tip

For the prettiest presentation, arrange the peach halves in concentric circles before adding the batter. When the cake is inverted, the peaches create a beautiful floral pattern that looks like it came straight from a bakery display case.