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Brown Butter Peach Upside Down Cake

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  • 1 Butter cake box cake mix
  • 3 eggs
  • 1 stick of butter, softened
  • 1/2 cup whipping cream
  • 1/2 cup water
  • dash of cinnamon
  • 3 peaches
  • 1 tablespoon of brown sugar

Yogurt Whipped Cream

  • 1 cup of whipping cream
  • 1/4 cup sugar
  • 1 cup Greek yogurt, plain


Brown Butter

  1. Slice the stick of butter into 8 pieces and place in a skillet on medium heat.
  2. Continue through boiling the butter until the foam disappears.
  3. When you smell a nutty aroma and brown flecks begin to appear, remove from heat.
  4. Pour the brown butter into a bowl and freeze for 15 minutes, until the edges of the butter begin to solidify.


  1. While the butter is in the freezer, preheat oven to 350 F degrees.
  2. Spray a 9-inch springform pan with olive oil.
  3. Slice 3 peaches into 1/4-inch slices, and place all around the bottom of the pan.
  4. Sprinkle 1 tablespoon of brown sugar over the peaches. Then, set aside.
  5. Combine box cake mix, eggs, whipping cream, water, and cinnamon. Mix with an electric mixer just until combined.
  6. When the butter is ready, add it to the batter, and beat for 2 minutes on medium.
  7. Transfer the batter to the springform pan, and spread gently over the peaches.
  8. Bake for 45-55 minutes, until golden brown and a toothpick comes out clean.

Yogurt Whipped Cream

  1. Chill the mixing bowl for about 20 minutes.
  2. Add whipping cream, yogurt, and sugar.
  3. Beat on high just until hard peaks form.
  4. Add a large dollop to the middle of the cake, or serve a small dollop on each slice.
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