Ingredients
Equipment
Method
Bake the cake
- Preheat the oven to 350°F (175°C) and set a rack in the center position as a heat-ready cue.
- Melt 1/2 cup unsalted butter in a 9-inch round cake pan over low heat until fully liquid.
- Sprinkle 3/4 cup brown sugar and 1 teaspoon cinnamon evenly over the melted butter, so the sugar begins to cling and toast in the oven.
- Arrange the peach slices in a decorative pattern on top of the sugar layer, fanning them so they cover the pan bottom.
- Whisk 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt in a bowl until evenly combined.
- Beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 1–2 minutes.
- Add the 2 eggs one at a time, mixing after each addition until smooth.
- Mix in 1 teaspoon vanilla extract until the batter looks uniform.
- Alternate adding the dry ingredients and 1/2 cup whole milk to the batter, mixing just until combined.
- Carefully spread the batter over the peaches so the fruit is covered evenly.
- Bake at 350°F (175°C) for 40–45 minutes, until golden and set in the center.
- Cool the cake for 10 minutes to help the caramel set slightly before inverting.
- Invert onto a serving plate, flipping in one confident motion so the peaches release as a topping layer.
- Serve warm or at room temperature for the best caramel and soft vanilla texture.
Notes
Pro tip: use a decorative fan pattern with the peach slices and avoid over-mixing once flour is added to keep the crumb tender. Store covered in the refrigerator up to 3 days. Freezing is not recommended because the peaches can soften and weep after thawing. For a dairy-light option, swap the whole milk and butter with 1:1 lactose-free baking sticks and lactose-free milk (texture may be slightly softer).