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Irresistible Summer Peach Cake

Irresistible summer peach cake is a glossy, caramelized upside-down cake with a fan-like peach mosaic baked over brown sugar butter. You’ll flip it at the right moment to reveal amber-glazed wedges with a jammy, amber caramel layer.
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Prep Time 1 hour 5 minutes
Cook Time 50 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

peach topping
  • 4 tbsp butter
  • 0.75 cup brown sugar melt with butter in the pan
  • 5 peaches slice into wedges and arrange on top
batter
  • 1.5 cup flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.25 tsp cardamom
  • 0.25 tsp cinnamon
  • 0.5 cup butter softened for creaming
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla

Equipment

  • 1 cast iron skillet

Method
 

Bake prep and caramel base
  1. Preheat the oven to 350°F and position a rack in the middle so the cake bakes evenly.
  2. Melt 4 tbsp butter with ¾ cup brown sugar in a 10-inch cast iron or cake pan, then remove from heat.
  3. Arrange the peach wedges in a fan or circular mosaic pattern directly over the caramel.
Make the batter
  1. Whisk the flour, baking powder, salt, cardamom, and cinnamon until evenly combined.
  2. In a bowl, cream the softened butter and sugar until lighter in color and smooth.
  3. Add the eggs, sour cream, and vanilla, mixing until the batter looks cohesive.
  4. Fold the dry ingredients into the wet ingredients just until no dry streaks remain.
Assemble, bake, cool, and invert
  1. Carefully pour the batter over the peach arrangement, covering it evenly.
  2. Bake for 45–50 min at 350°F until the center is set and the top looks lightly golden.
  3. Cool for exactly 10 min so the caramel thickens without collapsing the cake.
  4. Invert dramatically onto a platter, letting the peaches and caramel release in one glossy layer.

Notes

Pro tip: invert exactly at 10 minutes—too hot and the cake can collapse, too cool and it may stick. Store covered in the refrigerator up to 3 days; rewarm briefly for the best texture. Freezing is not recommended because the caramelized peaches can soften too much. For a lighter option, swap half the butter in the batter for an equal amount of plant-based baking spread (keep the topping butter intact for proper caramel).