Ingredients
Equipment
Method
Make the caramel base
- Melt the butter and brown sugar together in the cake pan until smooth and glossy, then remove from heat to keep it pourable.
- Arrange the peach slices in the caramel in an even layer so they form a ringed pattern on top after flipping.
Mix the batter
- Cream the remaining butter and sugar until light and fluffy, then beat in the eggs one at a time until the mixture looks smoother.
- Fold in the flour until just combined, then pour the batter over the peaches and gently level the surface.
Bake and flip
- Bake at 350F for 40 min, until the top is golden and a toothpick in the center comes out clean.
- Flip the cake onto a plate immediately while warm, so the caramel releases and the peach ring pattern stays intact.
Notes
Pro tip: use peaches that are sliced evenly (thinner slices caramelize faster). Store covered in the refrigerator up to 3 days; rewarm briefly for best texture. Freezing is not recommended because the caramel and peaches can soften after thawing. For a lighter option, swap half the sugar for an equal amount of a granulated sugar alternative designed for baking.