Peach Upside Down Cake

5 from 9 votes

This Peach Upside Down Cake starts with a moist vanilla buttermilk cake that’s topped with juicy, ripe peaches caramelized in salted butter, brown sugar, and cinnamon!

Prep Time30

Cook Time50

Resting Time15

Total Time1 35

Course: Dessert

Cuisine: American, south, Southern

Servings: servings

Calories: 398kcal

Author: Jocelyn Delk Adams

Ingredients

For the Peaches

3 cups fresh peaches, sliced or peeled (or 2 "10 oz" packages frozen sliced peaches, thawed and drained
1/2 cup Countryside Creamery Salted Butter
3/4 cup Baker's Corner Brown Sugar
1 tbsp Stonemill Ground Cinnamon

For the Cake

1/2 cup unsalted butter room temperature
3/4 cup granulated sugar
2 Goldhen Cage Free Large Eggs Grade A room temperature
1 1/2 cups Baker's Corner All Purpose Flour
1 tsp baking powder
1/2 tsp kosher salt
3/4 cup buttermilk
1 tsp Stonemill Pure Vanilla Extract

Instructions

For the Peaches

Preheat the oven to 350 degrees.
Set a 9 inch cast iron pan over medium heat and place the butter in it. Once the butter has melted, remove the pan from the heat.
Arrange the peaches in the bottom of the pan coated in butter. You can do this any which way you’d like!
In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle that mixture over the peaches. Set aside.

For the Cake

In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer, or using a large bowl and hand mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, stopping to scrape the bowl down in between additions. Beat in the vanilla.
Add the dry mixture and buttermilk in ⅓ increments, mixing on low speed until fully combined.
Gently dollop and spread the batter over the peaches. Be careful, the more you move things around the more you will change the arrangement of your peaches.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes back with a few moist crumbs on it.
Let cool in the pan for 15-20 minutes.
Run a butter knife around the edge of the cake in the pan. Unmold the cake by inverting the cast iron pan over a serving plate and gently lifting the pan away from the cake. Serve with ice cream or whipped cream!

Notes

NOTE: This recipe can also be prepared in a 9 inch cake pan. You’ll just need to melt the butter for the peaches in a separate container.

LEFTOVER STORAGE

Peach upside-down cake can last for up to 4 days when properly stored and refrigerated. The leftover cake should be kept in a cake keeper, airtight container, or wrapped in plastic wrap.

In addition to being stored in the refrigerator, you can cover this cake in a couple layers of plastic wrap and place it in the freezer for up to one month, but I promise it won't last that long!

Nutrition