Peach Upside-Down Cake | Easy summertime cake to bake!

With a cake that’s all made in one bowl, this peach upside-down cake couldn’t be a better dessert for summer! Peach slices are lined on the bottom of a pan, an easy caramel sauce is drizzled on top, and the batter is spread over everything. Once baked, the cake is inverted, and a more beautiful dessert couldn’t be found. Plus, it’s super easy to make!

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Skip ahead:

00:00 Intro
00:56 Preparing the caramel sauce
01:48 Preparing the peaches
03:26 Preparing the cake batter07:05 Adding to the pan
08:16 Flipping the cake
10:00 Tasting the cake

INGREDIENTS

3/4 cup white granulated sugar
2-3 large ripe peaches

For the batter:

8 tbsp unsalted butter, room temperature
3/4 cup white granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tbsp cornmeal
1/2 tsp kosher salt
2 1/2 tsp baking powder
1 cup buttermilk

INSTRUCTIONS

Preheat the oven to 350°F. Coat a 9-inch cake pan with nonstick spray, fit a piece of parchment in the bottom of the cake pan, and spray the parchment.

Peel and slice the peaches into wedges. Place the sliced peaches in the prepared cake pan in concentric circles, overlapping slightly as needed.

Add 3/4 cup of sugar to a small saucepan or skillet over medium-low heat. Watch the sugar closely. When the outside edges of the sugar begin to melt, draw them to the center with a spatula. Swirl and melt the sugar until it is a deep amber color, 6-8 minutes. Once melted, immediately pour the hot caramel over the sliced peaches.

In a bowl, combine the butter and 3/4 cup sugar. Use an electric mixer or whisk to combine until the mixture is light and fluffy. Add the eggs one at a time, making sure to incorporate well after each addition. Whisk in the vanilla extract.

Add the flour, cornmeal, salt, and baking powder. While mixing together the dry ingredients, pour in the buttermilk. Fold until the batter is just incorporated. Pour the batter over the peaches and caramel. Smooth the batter to an even layer and bake in the preheated 350°F oven until the cake is golden, cracked, and a skewer inserted into the middle comes out clean, 50-60 minutes.

Once baked, remove the cake from the oven. Cool for 15-20 minutes, until the cake releases from the sides of the cake pan. Invert the cake onto a plate while it is warm. Discard the parchment and slice.

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