Peach Buttermilk Upside Down Cake
  • ½ Caramel Sauce
  • 1 tablespoon brown sugar
  • 2 large peaches- cut into slices
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ stick unsalted butter, softened
  • ½ cup sugar
  • ½ teaspoon pure vanilla extract
  • 1 large egg (room temperature)
  • ½ cup well-shaken buttermilk
  1. Preheat oven to 375F. Butter and flour an 8-inch cake pan. Set aside.
  2. In a medium-sized bowl stir together the flour, baking soda, powder, and salt.
  3. In a large bowl fitted with a paddle attachment, cream together the butter and sugar. Add the egg and vanilla extract and beat until smooth.
  4. Add the flour and buttermilk alternately, starting and ending with the flour. Mix on low speed until just combined.
  5. Spread the caramel sauce on the bottom of the cake pan and sprinkle the brown sugar on top. Arrange the peaches on top of the sugar and then spread the batter smoothly over the peaches.
  6. Bake for 25-30 minutes, or until a cake tester inserted into the middle of the cake comes out clean.
Recipe by The Baker Chick at