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Spiced Peach Upside-Down Cake Recipe

American · Dessert · 65 min total

A moist, buttery cake topped with caramelized peaches and warm spices, perfect for summer entertaining.

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 4 ripe peaches, peeled and sliced into 1/2-inch wedges
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Instructions

1. Preheat oven to 350°F. Place 1/4 cup butter in a 9-inch round cake pan and melt in the oven. Sprinkle brown sugar, cinnamon, nutmeg, and cloves evenly over the melted butter. Arrange peach slices in a single layer over the sugar mixture.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat 1/2 cup softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla.
4. Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour, mixing just until combined.
5. Carefully spoon batter over the peaches and spread evenly.
6. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes.
7. Run a knife around the edge of the pan. Invert a serving plate over the pan and carefully flip the cake onto the plate. Serve warm or at room temperature.

Tips

• If peaches are not in season, you can use canned peaches (drained) or nectarines.
• Serve with whipped cream or vanilla ice cream for extra indulgence.
• Store leftovers covered at room temperature for up to 2 days.

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