This classic Peach Upside-Down Cake features a rich, golden sponge layered beneath a sticky, caramelized topping of ripe peaches. Baked to tender perfection, the fruit melts into a buttery brown sugar glaze that soaks slightly into the cake, giving every bite a deep, warm sweetness. Especially great served warm with a dollop of crème fraîche or lightly sweetened whipped cream.

Ingredients

For the Topping:

• 1/4 cup unsalted butter
• 1/2 cup packed light brown sugar
• 3–4 ripe peaches, peeled (if desired), pitted, and sliced

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• Optional: 1/4 teaspoon almond extract for a subtle twist

Preparation

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
2. Make the topping: In a small saucepan, melt 1/4 cup butter with the brown sugar over medium heat. Stir until sugar is dissolved and mixture is smooth and bubbly. Pour into the prepared pan and tilt to coat the bottom evenly.
3. Arrange the peaches in a spiral or pattern over the sugar mixture in the pan.
4. Prepare the cake batter:
   In a medium bowl, whisk together flour, baking powder, and salt.
   In a large bowl, cream 1/2 cup butter and granulated sugar until light and fluffy.
   Beat in eggs one at a time, then add vanilla (and almond extract, if using).
   Mix in the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour.
5. Pour the batter over the peaches and smooth the top.
6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
7. Cool in the pan for 10 minutes. Run a knife around the edge, then carefully invert onto a serving plate. Let cool slightly.
8. Serve warm or at room temperature, topped with crème fraîche or whipped cream.

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