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Browned Butter Peach Upside-Down Cake

browned butter peach upside-down cake - featured image
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A simple and delicious summer dessert featuring a tender cake topped with caramelized peaches and nutty browned butter for a rich, comforting flavor.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 3 large fresh peaches, peeled and sliced
  • 1/3 cup light brown sugar
  • 1 teaspoon pure vanilla extract (divided)
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups all-purpose flour (190g)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (120ml)

Instructions

  1. Brown the butter: Place 6 tablespoons (85g) of unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts, then begins to foam and turn a golden brown color with nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a bowl to cool slightly.
  2. Prepare the peach topping: Arrange sliced peaches evenly in the bottom of a greased 9-inch pan or cast-iron skillet. Sprinkle 1/3 cup (70g) light brown sugar over the peaches, then drizzle 1 teaspoon vanilla extract and 1 tablespoon fresh lemon juice on top. Set aside.
  3. Mix dry ingredients: In a large bowl, sift together 1 1/2 cups (190g) all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  4. Combine wet ingredients: In a separate bowl, whisk 3/4 cup (150g) granulated sugar with 2 large eggs until pale and slightly thickened. Add the cooled browned butter and whisk to combine. Then stir in 1/2 cup (120ml) whole milk and 1 teaspoon vanilla extract.
  5. Make the batter: Gradually add dry ingredients to wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep the cake tender.
  6. Assemble the cake: Pour the batter evenly over the peach topping in the pan. Use a spatula to smooth the surface.
  7. Bake: Place in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and bubbly.
  8. Cool and invert: Let the cake cool in the pan for about 15 minutes. Run a knife around the edges to loosen, then carefully place a serving plate on top and flip the pan to release the cake. If any peaches stick, gently peel them off and rearrange.
  9. Serve: Best enjoyed slightly warm or at room temperature. Slice and savor the browned butter aroma mingling with juicy peaches.

Notes

Watch the butter carefully when browning to avoid burning; stir constantly and remove from heat as soon as it turns golden brown with a nutty aroma. Use ripe but firm peaches for best texture. If peaches seem dry, sprinkle a teaspoon of water before adding sugar to encourage caramelization. Avoid overmixing the batter to keep the cake tender. Let the cake cool slightly before flipping to prevent sticking.

Nutrition

Keywords: browned butter, peach upside-down cake, summer dessert, easy cake, caramelized peaches, simple dessert

Find it online: https://sparklechew.com/browned-butter-peach-upside-down-cake-recipe-easy-perfect-summer-dessert/