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Delicious Fresh Peach Upside-Down Cake with Brown Sugar Caramel

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A moist and comforting fresh peach upside-down cake featuring a rich brown sugar caramel topping that seeps into the tender cake beneath. Perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 6 tablespoons unsalted butter, melted
  • 3/4 cup packed brown sugar (preferably dark brown sugar)
  • 3 large fresh peaches, thinly sliced
  • 1 teaspoon vanilla extract (divided)
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 1/2 cups all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup whole milk, room temperature (can substitute almond or oat milk)
  • 1/4 cup vegetable oil

Instructions

  1. Preheat oven to 350°F (175°C). In a 9-inch round cake pan, melt the unsalted butter over low heat.
  2. Stir in the brown sugar until fully combined and glossy, about 2 minutes. Spread the caramel evenly across the bottom of the pan, watching carefully to avoid burning.
  3. Arrange the thinly sliced peaches over the caramel in a single, slightly overlapping layer to cover the surface.
  4. Sprinkle the vanilla extract and cinnamon over the peaches.
  5. In a medium bowl, whisk together the sifted flour, baking powder, and salt.
  6. In a separate large bowl, whisk the eggs and granulated sugar until light and fluffy, about 2-3 minutes.
  7. Add the milk, vegetable oil, and remaining vanilla extract to the egg mixture and mix until smooth.
  8. Gradually fold the dry ingredients into the wet ingredients until just combined; do not over-mix.
  9. Pour the batter over the peach and caramel layer, smoothing the top gently.
  10. Bake for 40-45 minutes until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Cool the cake in the pan on a rack for 15 minutes to allow the caramel to set slightly.
  12. Run a knife around the edges to loosen the cake, then invert onto a serving plate carefully.
  13. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Use ripe but firm peaches for best texture. Thin, even peach slices ensure even baking and prevent sogginess. Let the cake cool 15 minutes before flipping to avoid caramel sticking. For gluten-free, substitute with 1-to-1 gluten-free baking flour blend. Vegan adaptations possible by replacing eggs with flax eggs and using plant-based milk and butter. Watch oven temperature and tent with foil if browning too fast.

Nutrition

Keywords: peach upside-down cake, brown sugar caramel, fresh peaches, summer dessert, easy cake recipe, fruit cake, homemade caramel, baking

Find it online: https://ovenmila.com/delicious-fresh-peach-upside-down-cake-recipe-easy-homemade-brown-sugar-caramel/