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Perfect Brown Butter Peach Upside-Down Cake

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A moist, tender upside-down cake with a nutty brown butter caramel topping and jammy peach slices. This simple yet impressive dessert is perfect for any occasion.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter, for caramel
  • ¾ cup (150g) light brown sugar, packed
  • 3–4 medium fresh peaches (about 450g), peeled and sliced into ¼-inch wedges
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1½ cups (190g) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (120ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Place a rack in the middle position.
  2. Brown the butter for the caramel: In a light-colored skillet or saucepan, melt 6 tablespoons unsalted butter over medium heat. Stir occasionally until it melts, foams, and brown specks appear (about 5-7 minutes). Immediately pour into a heatproof bowl to stop cooking.
  3. Make the caramel layer: Pour the browned butter into a 9-inch round cake pan. Sprinkle packed brown sugar evenly over the butter. Add vanilla extract and a pinch of salt, then gently tilt the pan to spread evenly.
  4. Arrange the peaches: Lay peach slices in a circular pattern over the brown sugar mixture, overlapping slightly. Start from the outside and work inward.
  5. Cream the butter and sugar: In a large mixing bowl, beat softened ½ cup butter and granulated sugar together until light and fluffy (about 3-4 minutes with an electric mixer on medium speed). Scrape sides halfway through.
  6. Add the eggs and vanilla: Beat in eggs one at a time, mixing well after each. Add vanilla extract. Mixture should be smooth and slightly pale.
  7. Mix the dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
  8. Alternate adding flour and buttermilk: With mixer on low, add about a third of the flour mixture, then half the buttermilk. Repeat, ending with flour. Mix just until combined; a few streaks of flour are okay.
  9. Pour the batter over the peaches: Spoon batter gently over peach layer. Use a spatula to spread evenly without disturbing the peach arrangement.
  10. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too fast after 30 minutes, tent loosely with foil.
  11. Cool for exactly 10 minutes on a cooling rack. Set a timer.
  12. Flip the cake: Run a knife around the edge of the pan. Place serving plate upside down on top of the pan. Using oven mitts, hold pan and plate together firmly and flip in one smooth motion. Let pan sit for a minute before lifting. Press any stuck peaches back into place.
  13. Let cool completely on the plate for at least 30 minutes before slicing.

Notes

Don’t rush the brown butter; watch it closely to avoid burning. Use room temperature ingredients for best results. Do not overmix the batter. Let the cake cool exactly 10 minutes before flipping. For best flavor, serve warm with vanilla ice cream or whipped cream. The cake tastes even better the next day.

Nutrition

Keywords: brown butter, peach upside-down cake, peach cake, upside-down cake, summer dessert, peach dessert, brown butter cake

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