Peach Upside Down Cake with Buttermilk

1. Stage

Preheat the oven to 350°F.  Grease a high-sided 9-inch round cake pan with butter. Line the bottom of the pan with parchment paper and grease the parchment. Dust the pan lightly with flour, then tap out any excess.

2. Stage

Make the caramel topping: Melt the butter in a small saucepan over low heat, or in a small bowl in the microwave. Take the butter off the heat, add the brown sugar, and whisk until fully combined.

3. Stage

Pour the caramel topping into the pan and arrange peach slices: Pour the caramel topping into the prepared cake pan. Arrange the peach slices in a single layer on top of the caramel, making concentric circles.

4. Stage

Combine the dry ingredients for the cake:  In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk until combined.

5. Stage

Beat the butter and granulated sugar: In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter and sugar on medium-high speed until pale and fluffy, about 5 minutes.

6. Stage

Add the egg and vanilla: Add the egg and vanilla extract and beat until fully combined. Scrape down the bottom and sides of the bowl with a rubber spatula.

7. Stage

Combine the wet and the dry: Add a third of the flour mixture into the butter mixture and mix on low speed until incorporated. Pour in half of the buttermilk mixture and continue mixing on low speed just until combined.  Continue alternating the dry and wet ingredients, making sure to end with the dry ingredients and mixing until just combined. Use a rubber spatula to scrape down the bowl in between additions to ensure the batter mixes evenly.

8. Stage

Add the batter to the pan: Spread the cake batter evenly over the peach slices and caramel.

9. Stage

Bake: Bake the cake for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean.

10. Stage

Turn out the cake: Cool the cake in the pan for 10 minutes, then turn the cake out onto a platter while it’s still warm.  Run a knife around the edges to loosen the cake from the pan.  Place the serving platter upside down on top of the cake pan. Flip the whole thing, cake pan and platter, so the cake releases upside down onto the platter that will now be right side up.  If the parchment is stuck to the cake, peel it off. It’s okay if any peach slices or caramel stick to the bottom of the pan, just place them back on top of the cake and rearrange the peach slices to fill any gaps.

11. Stage

Serve:  Slice and serve warm or at room temperature.

12. Stage

Storage: Cover the cake with plastic wrap and store it in the refrigerator for up to 3 days. For the best texture, let the cake warm up to room temperature before serving. Did you love the recipe? Give us some stars and leave a comment below!