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Flavorful Brown Butter Fresh Peach Upside-Down Cake

brown butter fresh peach upside-down cake - featured image
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A warm, comforting peach upside-down cake featuring caramelized sugar and the rich, nutty flavor of brown butter. Perfect for late summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 4 medium fresh peaches, peeled and sliced thickly
  • 1/2 cup (1 stick or 113g) unsalted butter, browned and cooled slightly
  • 1/2 cup (packed, 100g) brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 cups (190g) all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk, room temperature

Instructions

  1. Brown the butter: In your skillet over medium heat, melt the unsalted butter. Keep stirring as it foams and then turns golden brown with a nutty aroma — about 4-5 minutes. Remove from heat and let it cool slightly.
  2. Prepare the peaches: Peel and slice the peaches about 1/2 inch thick. Arrange them in a single layer at the bottom of the skillet over the browned butter. Sprinkle the 1/2 cup packed brown sugar evenly over the peaches to create the caramel base.
  3. Mix dry ingredients: In a mixing bowl, sift together the all-purpose flour, baking powder, and salt.
  4. Combine wet ingredients: In a separate bowl, whisk together the granulated sugar and eggs until pale and slightly thickened — about 2 minutes. Stir in the vanilla extract and the browned butter (warm, not hot).
  5. Add dry and milk: Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour. Gently fold until just combined — do not overmix.
  6. Pour batter over peaches: Carefully spread the batter evenly over the caramelized peaches in the skillet, smoothing the top with a spatula.
  7. Bake: Place the skillet in a preheated oven at 350°F (175°C) for 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean and the edges are golden and pulling slightly away from the pan.
  8. Cool and invert: Let the cake cool in the skillet for 10-15 minutes. Run a knife around the edges and invert onto a serving plate so the peaches are on top.

Notes

Watch the butter closely when browning to avoid burning. Use firm yet ripe peaches for best texture. Avoid overmixing the batter to keep the cake tender. Let the cake rest after baking to allow the caramel to thicken. For dairy-free, substitute butter with coconut oil and milk with almond milk. You can also bake in a 9-inch round cake pan with adjusted baking time.

Nutrition

Keywords: brown butter, peach upside-down cake, summer dessert, caramelized peaches, easy cake recipe, homemade dessert

Find it online: https://spoonmira.com/flavorful-brown-butter-fresh-peach-upside-down-cake-recipe-easy-homemade-dessert/