Peach Upside Down Cake

Ingredients

• 3 medium ripe peaches (thinly sliced)
• 1/2 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar (packed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup whole milk
• 4 tablespoons unsalted butter
• 1/2 cup light brown sugar (packed)
• 1/4 teaspoon cinnamon
• 1 tablespoon milk

Instructions

1. 1

   --- For the cake ---

2. 2

   Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or springform pan, cut out a circle of parchment paper to place in the bottom of the pan.

3. 3

   Arrange the peach slices in a spiral, starting in the center of the pan and slightly overlapping. Cover the entire bottom of the pan in an even layer. Set aside.

4. 4

   In a large mixing bowl with a hand mixer, cream the softened butter and sugars until light and fluffy.

5. 5

   Beat in the eggs, then add the vanilla and sour cream. Mix until smooth.

6. 6

   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

7. 7

   Add the dry mixture to the wet ingredients in two parts, alternating with the milk. Mix just until combined.

8. 8

   Gently spoon the batter over the peach layer and smooth it out evenly.

9. 9

   Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean and the top is golden.

10. 10

    Let the cake cool in the pan for 15–20 minutes.

11. 11

    Run a knife around the edge, place a plate over the top, and carefully invert the cake. Lift the pan away gently. Remove the parchment paper.

12. 12

    --- For the brown sugar glaze ---

13. 13

    In a small saucepan over medium heat, melt butter and brown sugar together, stirring until smooth. Add the milk and cinnamon, cook for another 30 seconds. Remove from heat and let it cool for 2–3 minutes, then drizzle over the inverted cake for a shiny, caramel-kissed finish.