Brown Butter White Peach Upside-Down Cake

Preheat oven to 350°F.

Place your cast iron skillet over medium-low heat. Melt the 4 tablespoons butter until it starts to foam and smells nutty (about 3–5 minutes). Stir in the brown sugar and pinch of salt until combined. Remove from the heat.

Arrange the peach slices in a pretty overlapping pattern directly in the caramel.

Brown the ½ cup butter for the cake in a small saucepan. Let it cool for about 10 minutes.

In a bowl or stand mixer, whisk together: Flour Baking powder Salt Cinnamon

Slowly add: Browned butter Granulated sugar Eggs (one at a time) Vanilla Sour cream Fold the dry ingredients into the wet ingredients just until combined. If the batter is very thick, stir in 1–2 tablespoons milk.

Spread the batter gently over the peaches.

Bake for 38–48 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool 10–15 minutes.

Run a butter knife around the edge, place a large plate over the skillet, and carefully flip it over. Let it sit for a minute before lifting the skillet away.