Easy Peach Upside-Down Cake
A tender vanilla cake topped with juicy caramelized peaches. This easy summer dessert is baked from scratch and naturally decorates itself when inverted.
Ingredients
Peach Topping
- 3 large ripe peaches pitted and sliced into uniform half-moon crescents
- 1/2 cup light brown sugar firmly packed
Vanilla Cake
- 1/2 cup unsalted butter softened completely to room temperature
- 1/2 cup granulated sugar
- 2 large eggs brought to room temperature
- 2 tsp vanilla extract pure vanilla extract
- 1 1/2 cups all-purpose flour fluffed, spooned, and leveled
- 1 1/4 tsp baking powder
- 1/2 tsp fine table salt
- 1/3 cup whole milk room temperature
- 1/3 cup plain yogurt whole milk, room temperature
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch round springform or standard cake pan with parchment paper and generously grease the parchment and sides with softened butter.
- Pit the peaches and slice them into even, thin crescents. Arrange them from the outer edge of the prepared pan in a tight overlapping spiral until the bottom is completely covered.
- In a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high for 3 to 4 minutes, until pale, light, and fluffy.
- Scrape down the bowl. Add the vanilla and eggs one at a time, beating thoroughly after each addition until the mixture is silky and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Mix half of the dry ingredients into the creamed butter mixture on low speed until barely incorporated. Add the milk and yogurt and mix just until combined. Add the remaining dry ingredients and gently fold until no dry flour streaks remain.
- Spoon the thick batter gently over the arranged peaches. Use an offset spatula to smooth the surface evenly without disturbing the fruit pattern.
- Bake on the center rack for 30 to 40 minutes, until a wooden toothpick inserted into the center comes out clean and the cake springs back gently when lightly pressed.
- Cool the cake in the pan for 15 to 20 minutes. Run a thin knife around the edges, place a serving plate over the pan, and carefully invert the cake. Peel away the parchment to reveal the caramelized peach topping.
Notes
For the best texture, bring cold ingredients to room temperature before mixing. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Warm individual slices for 12 to 15 seconds before serving.