Back to recipe

Samantha Denton

Brown Butter White Peach Upside-Down Cake

sweet, tangy, caramelly, and pairs perfectly with vanilla ice cream.

Ingredients

Topping

  • 4 tbsp butter
  • 1/2 cup packed brown sugar (packed)
  • pinch of salt
  • 3–4 white peaches, sliced about ¼-inch thick (or more if you'd like)

Cake

  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup butter
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream (or plain Greek yogurt)
  • 2 tbsp milk (only if batter seems too thick)

Method

  1. 1

    Preheat oven to 350°F.

  2. 2

    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.

  3. 3

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

  4. 4

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

  5. 5

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

  6. 6

    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.

  7. 7

    Spread the batter gently over the peaches.

  8. 8

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

  9. 9

    Let the cake cool 10–15 minutes.

  10. 10

    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.

Notes

Serve with (optional): Fresh whipped cream Vanilla bean ice cream Powdered sugar A tiny sprinkle of flaky sea salt