Fresh Peach Upside-Down Cake

For the peach topping

• 4 ripe peaches, sliced
• 4 Tbsp butter, melted
• ½ cup packed brown sugar
• ½ tsp ground cinnamon
• Pinch of salt

For the cake

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup buttermilk
• ½ tsp ground cinnamon, optional

1. Prepare the pan. Preheat the oven to 350°F. Grease a 9-inch round cake pan.
2. Make the peach topping. Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over it. Arrange the peach slices over the brown sugar, slightly overlapping them. Sprinkle with cinnamon and a small pinch of salt.
3. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and optional cinnamon.
4. Make the cake batter. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then add the vanilla.
5. Finish the batter. Add about half of the dry ingredients to the butter mixture, followed by the buttermilk. Add the remaining dry ingredients and mix just until combined. Avoid overmixing.
6. Assemble. Carefully spoon the batter over the peaches and gently spread it into an even layer, being careful not to disturb the fruit.
7. Bake. Bake for 40–50 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
8. Flip the cake. Let the cake cool in the pan for 10–15 minutes. Run a knife around the edge, place a serving plate upside down over the pan, then carefully flip the cake and plate together. Slowly lift off the pan to reveal the caramelized peaches.
9. Serve. Enjoy slightly warm or at room temperature. It's especially good with vanilla ice cream or freshly whipped cream.

Farm-fresh tip: Use peaches that are ripe but still slightly firm. Very soft peaches can release too much liquid while baking and make the top of the cake soggy.

Optional honey twist: Replace 2 tablespoons of the brown sugar in the peach layer with local honey for an extra floral sweetness that pairs beautifully with fresh peaches.