Brown Butter Peach Upside Down Cake

The Peachiest Summer Slice: Brown Butter Peach Upside-Down Cake

Welcome back to the Everyday Crumb Club! We’ve officially hit Episode 5, and I couldn’t be more excited to share the recipe that has been on repeat in my kitchen lately.

If summer had a signature flavor, this would be it. We’re talking jammy, caramelized peaches resting atop a cake that is so fragrant and tender, it practically melts. But the real “secret sauce” here? Brown butter. It adds a nutty, toasted depth that takes a standard fruit cake and turns it into something truly sophisticated.

Grab your peaches and let’s get baking!

Why You’ll Fall in Love:

• The “Flip” Factor: There is nothing more satisfying than peeling back that parchment paper to reveal a glistening, golden mosaic of peaches.
• Brown Butter Magic: It provides a rich, toffee-like backbone to the batter.
• Texture: Thanks to the sour cream, the crumb is incredibly moist and soft.

The Grand Finale

Flip the cake onto a plate, peel off the parchment, and marvel at your creation. Serve it warm with a massive scoop of vanilla ice cream and a drizzle of salted caramel.

It’s sweet, slightly salty, and tastes exactly like a sunny July afternoon. If you make this, don’t forget to tag me @littlebbanghouse on Instagram and TikTok!

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Brown Butter Peach Upside Down Cake

Created by Sue Mun

Makes one, 8 inch cake

Ingredients:

For the Peach Layer:

• ¼ cup (55g) unsalted butter, melted
• ¼ cup (50g) sugar
• 2-3 peaches, thinly sliced

For the Brown Butter Cake:

• 180g unsalted butter
• 240g all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 110g light brown sugar
• 110g granulated sugar
• 2 large eggs
• 1 & 1/2 teaspoons vanilla extract
• 130g sour cream

To Serve:

• Vanilla Ice Cream
• Salted Caramel Sauce

Instructions:

1. Preheat oven to 350F. Grease and line an 8 inch cake pan with parchment paper.

Make the Peach Layer:

1. Pour the melted butter onto the bottom of your prepared cake pan. Sprinkle the sugar right on top of the butter and swirl the pan around to evenly cover the bottom of the pan.
2. Arrange the thinly sliced peach slices on top of the sugar/butter mixture in a pattern. Make sure that there are no gaps and the entire bottom of the cake is covered in peach slices. Set aside.

Make the Brown Butter Cake:

1. Place the butter in a small saucepan. Cook over medium heat until the butter has melted and it beings to foam and boil violently. Once you see brown specks will begin to form on the sides and bottom of the pan, use a rubber spatula to stir everything to prevent burning. Once the milk solids have turned brown and the aroma is nutty, remove the hot butter away from the heat and immedietly pour the brown butter into a small bowl, scraping any bits remaining in the pot.
2. Pop the bowl in the freezer for about 30 minutes or until the butter is solid but still soft like softened butter.
3. In a medium bowl, mix together the flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Set the dry ingredients aside.
4. In a large mixing bowl, add in the brown butter that is somewhat solid, the sugar, and brown sugar. Mix everything together until smooth and combined. It will look slightly dry but that is okay.
5. Add in the eggs and vanilla and mix again for about 5 minutes or until light, fluffy, and pale yellow colored.
6. Fold in half of the dry ingredients and mix just until combined. Then fold in the sour cream and mix until just combined. And finally, fold in the remaining dry ingredients until just combined. Do not over mix.
7. Scoop the batter into your prepared cake pan on top of the arranged peaches. Carefully spread the batter over the peaches and evenly level out the batter using an offset metal spatula.
8. Bake for about 45-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean with no raw batter stuck to the toothpick.
9. Cool cake at room temperature for about one hour then flip the cake onto a serving plate. Remove the parchment paper from the cake.
10. Serve with vanilla ice cream and caramel sauce and enjoy!