Brown Butter Peach Upside Down Cake

Fresh Peaches in a caramel-like glaze, resting atop a flavorful Vanilla Cake. Sour cream makes the cake super-moist, nicely dense and utterly scrumptious!

This cake is most delicious the day after you bake it. It’s awesome the day you bake it, but the day later – amazingly awesome! Best kept covered and eaten at room temperature, but refrigerate after a couple days, if it lasts that long!

  • Author: Laura
  • Prep Time: 45 min
  • Cook Time: 45 min
  • Total Time: 1 hour, 30 min plus cooling
  • Yield: 8 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: International


Units Scale

For the Peach Layer

  • 1.5 lb (700g) Fresh, Ripe Peaches – about 3 Medium-Large
  • 3 Tbsp (43g) Butter
  • 4 Tbsp (50g) Dark Brown Sugar
  • 1/2 tsp Cinnamon
  • 2 tsp Fresh-Squeezed Lemon Juice
  • Big Pinch Kosher Salt

Dry Ingredients:

  • 1.5 cups (185g) All-Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 3/4 tsp Kosher Salt

Wet Ingredients:

  • 2 Large Eggs, Room temp
  • 1 cup (8 oz, 237g) Sour Cream, Room temp
  • 3/4 cup (150g, 12 Tbsp) Granulated Sugar
  • 1 tsp Vanilla Extract
  • 4 oz. (114g, 1 stick) Butter
  • Zest from 1 lemon


  • 1 cup (237g) Sour Cream
  • 23 Tbsp Dark Brown Sugar


  1. Preheat oven to 350F or 335F for Convection Oven.
  2. Make the Brown Butter. – In a small (1-2 qt) saucepan over Medium heat, melt 1 stick of butter, and continue to cook it, swirling or stirring regularly. It will begin to spatter, and then eventually foam. Give it around 5-7 minutes, watching the whole time, until the foam begins to brown. You’ll be able to see the butter turn golden, and once brown bits form and drop to the bottom of the pan, remove from heat. Pour immediately into a heatproof container, set aside, and let cool.
  3. Peel and Slice the Peaches. Begin by boiling water in a large saucepan. Once it’s boiling, use a knife to score an “X” into the bottom of each peach. Add the peaches to the water, and turn the heat to simmer for about 1 minute. Remove the peaches. At this point they will be easy to peel with your finger. Peel, slice in half, remove pits and slice the peaches into thin slices, about 8-10 per half. 
  4. Prepare the Baking Pan. Spray the bottom of a 9″ Round Cake pan. Use the pan as a guide to draw a 9″ circle on a sheet of parchment, and cut out the circle. Place the circle in the sprayed pan, then butter or spray the parchment circle and the sides of the pan. If you don’t have parchment, just spray or butter the whole pan bottom and sides again.
  5. Next, line the prepared pan with the sliced peaches, in any design you like to completely cover the bottom. Melt the 3 Tbsp butter, add the Brown Sugar, Cinnamon, Lemon juice and salt. Mix well and pour or spread with a pastry brush over the peaches.
  6. Mix the Dry Ingredients – In a large bowl, whisk together the AP Flour, Baking Powder, Baking Soda, and Salt. Set aside.
  7. Mix the Wet Ingredients – In a medium bowl, whisk the eggs, then, whisk in the sour cream. Stir in the sugar, vanilla, cooled brown butter and lemon zest.
  8. Make the Batter. Add the wet ingredients into the dry ingredients and stir into a relatively smooth batter. Lumps should be very few and small, if any. Pour the batter over the peach layer in the cake pan.
  9. Bake. Bake 38-44 minutes until cake is golden on top, and bounces back when touched lightly, or registers 190F when probed with a thermometer. Mine took 41 minutes in Convection Oven.
  10. Invert over serving plate. After 15 minutes out of the oven, place your serving plate atop the warm cake. Using potholders or gloves, quickly flip the cake out of the pan and onto the plate. Replace any fruit bits that may have stuck to the parchment, back onto the cake. Cool completely before topping and Serving.
  11. Make the Topping. Stir the brown sugar into the sour cream. Top slices of cake, as desired.


  1. Keep leftover cake covered at room temperature up to 3 days, or in the refrigerator up to 5 days, but bring to room temperature before serving.


Keywords: Peach Upside Down Cake, recipe, Brown Butter, no mixer, easy upside down cake, easy cake recipe, peach cake, peaches and cream cake

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