Print

Perfect Brown Butter Peach Upside-Down Cake with Cinnamon Cream Recipe

Print Recipe

★★★★★

4.1 from 57 reviews

This Perfect Brown Butter Peach Upside-Down Cake combines caramelized brown butter and fresh peaches for a moist, flavorful dessert topped with a luscious cinnamon cream.

Ingredients

Scale

Brown Butter Peach Topping

  • 1/4 cup (4 tablespoons) unsalted butter, browned
  • 1/3 cup light brown sugar
  • 3 large fresh peaches, peeled and sliced
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice

Cake Batter

  • 1 cup all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup (4 tablespoons) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup whole milk, room temperature (or almond milk for dairy-free)
  • 1 teaspoon pure vanilla extract

Cinnamon Cream

  • 1 cup heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prep the Brown Butter Peach Topping: In a medium saucepan, melt 1/4 cup unsalted butter over medium heat. Swirl occasionally as it foams and then begins to brown (about 4-5 minutes). Remove from heat and stir in 1/3 cup light brown sugar until dissolved.
  2. Prepare Pan: Pour the brown butter and sugar mixture evenly into the bottom of a 9-inch round cake pan.
  3. Arrange Peaches: Arrange peeled and sliced peaches over the butter mixture in a single layer. Sprinkle 1/2 teaspoon ground cinnamon and drizzle 1 tablespoon fresh lemon juice over the peaches.
  4. Make the Cake Batter Dry Ingredients: Preheat oven to 350°F (175°C). In a bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  5. Make the Cake Batter Wet Ingredients: In a separate large bowl, beat 1/4 cup softened unsalted butter with 3/4 cup granulated sugar until creamy and fluffy (2-3 minutes).
  6. Add Eggs and Vanilla: Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  7. Combine Batter: Alternate adding the dry ingredients and 1/2 cup whole milk to the wet mixture, starting and ending with the dry. Mix just until combined; do not overbeat.
  8. Assemble Cake: Pour the batter gently over the peach topping in the pan, spreading evenly with a spatula.
  9. Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and edges are golden.
  10. Cool: Remove from oven and let cool in the pan for 15 minutes on a cooling rack.
  11. Invert Cake: Run a knife around the edges to loosen the cake, then carefully invert onto a serving plate. Spoon back any peaches that stick.
  12. Prepare Cinnamon Cream: Whip 1 cup chilled heavy cream with 2 tablespoons powdered sugar, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract until soft peaks form.
  13. Serve: Serve the cake warm or at room temperature with a generous dollop of cinnamon cream on top.

Notes

  • Use almond milk for dairy-free option.
  • Do not overbeat the cake batter to keep it tender.
  • Let cake cool 15 minutes before inverting for easier release.

Keywords: brown butter peach cake, upside-down cake, peach dessert, cinnamon cream topping, easy fruit cake

Find it online: https://foodarohub.com/perfect-brown-butter-peach-upside-down-cake-with-cinnamon-cream-recipe/