Easy Peach Upside Down Cake
This peach upside down cake features caramelized peaches and a tender buttermilk cake, all baked to golden perfection and full of warm cardamom spice.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- Cooking spray for greasing your cake pan
- 13 tablespoons Unsalted butter divided for sauce and batter
- 5 ounces Light brown sugar
- 1 pound Peaches peeled and cut or use frozen
- 1 cup Granulated sugar
- 2 Large eggs
- 7.5 ounces Bleached cake flour
- Baking powder
- Salt
- Ground cardamom
- Whole buttermilk
- Extra cardamom optional, for garnish
Instructions
Instructions
- Preheat your oven to 350°F and spray a 9-inch round cake pan with cooking spray.
- Melt 5 tablespoons butter in a saucepan over medium heat, stir in brown sugar and cook until smooth and bubbling, about 2 minutes.
- Pour caramel into the greased pan and spread evenly. Arrange peach slices on top in a circular pattern.
- In a large bowl, cream remaining 8 tablespoons butter and granulated sugar until fluffy, about 2–3 minutes.
- Add eggs one at a time to the creamed butter mixture, beating well after each addition.
- In a separate bowl whisk together flour, baking powder, salt, and cardamom.
- Slowly stir dry ingredients into butter mixture until just combined. Do not overmix.
- Spread batter evenly over arranged peaches, smoothing the top gently.
- Bake for 30–35 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool cake in pan 10 minutes, then loosen edges and invert onto a plate. Cool slightly and sprinkle extra cardamom if desired.
Notes
Serve warm or room temperature. Store tightly wrapped on the counter up to 2 days, or refrigerate for 4-5 days. Freeze slices individually for longer keeping.