The beauty of an upside-down cake is the golden, caramelized base it creates while the syrupy fruit bottom simmers underneath its topcoat. This cake beats them all—no contest.
Peach Upside-Down Cake
Makes 1 (9-inch) cake
- 1½ cups (187.5 grams) self-rising flour
- 1 cup (200 grams) granulated sugar
- ½ teaspoon (1 gram) ground nutmeg
- ¼ teaspoon kosher salt
- 3 large eggs (150 grams)
- ½ cup (120 grams) whole buttermilk,
- room temperature
- ½ teaspoon (2 grams) vanilla extract
- ¾ cup (170 grams) unsalted butter, softened and divided
- 1 cup (220 grams) firmly packed light brown sugar
- 1¼ cups (280 grams) ¼-inch-thick sliced peeled fresh peaches (about 2 medium peaches)
- Preheat oven to 350°F (180°C). Butter and flour a 9-inch round cake pan.
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, granulated sugar, nutmeg, and salt by hand. Add eggs, buttermilk, and vanilla, and beat at medium-low speed until smooth. Add ½ cup (113 grams) butter, beating to combine. Set aside.
- Place remaining ¼ cup (57 grams) butter in prepared pan. Place pan in oven until butter is melted, 2 to 3 minutes. Sprinkle brown sugar over melted butter. Top with peaches, arranging as desired in a single layer. Spoon batter over peaches, smoothing top with an offset spatula.
- Bake until a wooden pick inserted in center comes out clean, 40 to 50 minutes, covering with foil after 30 minutes of baking to prevent excess browning. Run a knife around edges of pan to loosen cake. Invert cake onto a serving plate, and let cool slightly. Serve warm.