Old-Fashioned Peach Upside-Down Cake

Equipment

• 10-inch cast-iron skillet or 9-inch round cake pan (at least 2 inches deep)
• Mixing bowls, electric mixer or whisk, spatula, wire cooling rack

Ingredients

For the Peach Topping

• 4–5 medium ripe peaches (about 1½ lbs / 680 g), peeled, halved, and pitted — or 1½ lbs frozen peach slices, thawed and drained
• ½ cup (113 g) unsalted butter
• ¾ cup (165 g) packed light brown sugar
• 2 tablespoons honey or maple syrup (optional, for extra gloss)
• ½ teaspoon ground cinnamon
• Pinch of fine sea salt

For the Cake Batter

• 1¾ cups (210 g) all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• ¾ cup (170 g) unsalted butter, softened to room temperature
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1½ teaspoons vanilla extract
• ½ teaspoon almond extract (optional, but lovely with peaches)
• ⅔ cup (160 ml) whole milk or buttermilk, room temperature

To Serve (optional)

• Whipped cream, crème fraîche, or vanilla ice cream

Instructions

Step 1 — Prep (10 minutes | Intensity: Low)

1. Preheat the oven to 350°F (175°C). If using a cake pan, grease it well and line the bottom with parchment. Bring butter, eggs, and milk to room temperature if you haven’t already — this matters for a smooth batter. Peel the peaches: score a small “X” on the bottom of each, blanch in boiling water for 30–45 seconds, then plunge into ice water; the skins will slip right off. Slice each half into ½-inch wedges.

Step 2 — Make the Caramel Topping (5–7 minutes | Intensity: Medium — keep an eye on it)

1. Melt the ½ cup butter in the skillet over medium heat. Add the brown sugar, honey (if using), cinnamon, and salt. Stir constantly with a wooden spoon for 3–5 minutes, until the mixture is bubbling, glossy, and smells like caramel. Do not walk away — brown sugar scorches quickly. Remove from heat.

Step 3 — Arrange the Peaches (3–4 minutes | Intensity: Low)

1. Lay the peach wedges in the caramel in a tight, overlapping circular pattern, cut sides down. Work from the outside in and fill any gaps — the peaches shrink slightly as they bake, so pack them snugly. Set the skillet aside while you make the batter.

Step 4 — Mix the Dry Ingredients (2 minutes | Intensity: Low)

1. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

Step 5 — Cream Butter and Sugar (4–5 minutes | Intensity: Medium)

1. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until pale and fluffy, 4–5 minutes. Scrape down the bowl.

Step 6 — Add Eggs and Flavorings (3 minutes | Intensity: Low–Medium)

1. Beat in the eggs one at a time, mixing fully after each. Add the vanilla and almond extracts. The mixture should look smooth and creamy; if it looks slightly curdled, don’t worry — the flour will fix it.

Step 7 — Combine Wet and Dry (3–4 minutes | Intensity: Low)

1. On low speed, add the dry ingredients alternately with the milk in three additions (dry–milk–dry–milk–dry), mixing just until each addition disappears. Fold the last bit by hand with a spatula. Stop mixing the moment the flour is incorporated — overmixing makes a tough cake.

Step 8 — Assemble and Bake (45–50 minutes | Intensity: Low, then none)

1. Spoon the batter over the peaches and spread it gently and evenly with a spatula — don’t press down. Bake on the middle rack for 45–50 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean. Check at 40 minutes : if the top is browning too fast, tent loosely with foil. Total bake time is typically 45–50 minutes, but ovens vary.

Step 9 — Rest (5 minutes | Intensity: None)

1. Cool the cake in the skillet on a wire rack for exactly 5 minutes. Any longer and the caramel sets; any shorter and it may run.

Step 10 — Invert and Serve (2 minutes | Intensity: Medium — this is the dramatic part)

1. Run a thin knife around the edge. Place a large serving plate over the skillet and, using oven mitts, flip confidently in one motion. Lift the skillet away slowly. If any peaches stick, gently nudge them back into place with a spatula. Serve warm, with whipped cream or ice cream if you like.

Nutrition

Calories: ~385 kcal · Protein: ~4 g · Fat: ~19 g (11 g saturated) · Carbohydrates: ~51 g · Fiber: ~1.5 g · Sugar: ~36 g · Sodium: ~180 mg