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easy-peach-upside-down-cake-15
5 from 1 vote
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Easy Peach Upside Down Cake

Juicy ripe peaches in brown sugar caramel with a moist vanilla butter cake and a hint of lemon zest - one bowl easy summer cake!

Course Dessert
Cuisine American
Keyword cake, easy cakes, easy dessert, peach, peaches, summer desserts, upside down cake
Prep Time 25 minutes
Cook Time 45 minutes
Servings 1 9" cake

Ingredients

Topping

  • 3 large ripe peaches thinly sliced, in about 8 slices each
  • 3/4 cup brown sugar packed
  • 6 tablespoons unsalted butter
  • pinch of kosher salt

Cake

  • 8 tablespoons unsalted butter melted
  • 2 eggs room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup Brown Cow Whole Milk Cream Top yogurt
  • 1.5 teaspoons pure vanilla extract
  • 1 teaspoon freshly grated lemon zest
  • 1.5 cups unbleached all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat the oven to 350° F. Line a 9” cake pan with a parchment paper circle. Spray the pan with nonstick cooking spray. Arrange the sliced peaches in the bottom of the pan in a spiral or shingled pattern. Set aside.

  2. Melt the 8 tablespoons of butter for the cake in a small saucepan, or the microwave. Remove from heat, and place in a small heatproof bowl to cool slightly. Set aside.

Make the cake

  1. In a large mixing bowl, add the eggs and granulated sugar. Whisk well. Add the melted butter, Brown Cow Cream Top Plain Whole Milk Yogurt, vanilla extract, and freshly grated lemon zest, then whisk well until thoroughly combined.

  2. To the bowl, add the all purpose flour, baking powder, kosher salt, and nutmeg. Whisk to combine until no patches of dry flour remain. The batter should be pretty thick.

Make the caramel

  1. Add the remaining 6 tablespoons of butter to a small saucepan over medium heat. Begin melting the butter, and add the brown sugar and pinch of kosher salt. Use a whisk to stir the brown sugar into the butter. Cook until the butter melts completely, and the brown sugar dissolves, this should take about 3 minutes. Keep whisking until the mixture begins to bubble and boil. Boil on medium heat for another 1 minute. Pour the hot caramel directly over the peaches in an even layer.

  2. Pour the batter over the top of the caramel and peaches. Use an offset spatula to smooth out the batter into an even layer.

  3. Bake for a total of 40-45 minutes, rotating the pan in the oven halfway through, for an even bake on both sides. The cake should be golden brown on top, and a toothpick should come out clean, and hot.

  4. Let the cake cool for 5 minutes on the countertop. Then place a large plate on top of the cake pan. Be sure to wear oven mitts for the flip! Invert the cake onto the plate. Carefully remove the pan, pour any remaining juice from the pan over the top of the cake. Allow to cool completely before serving.

  5. Store any leftover cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come back to room temperature before enjoying.