Peach Upside-Down Cake

Another wonderful summer treat to cook! This cake is fast, easy and perfect way to enjoy peaches in a dessert! If you think “pineapple” when you hear upside-down cake, it’s time to expand your horizons! Summer’s classic stone fruit is ideal in this cake—or try it with plums, cherries, or apricots. If you don’t have a cast-iron skillet, be sure the skillet you use is ovenproof.

Ingredients

For the topping

½ cup (1 stick) unsalted butter

¾ cup firmly packed light brown sugar

8 fresh peaches, pitted and halved

For the cake

1¾ cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter, at room temperature

¾ cup granulated sugar

2 large eggs

1½ teaspoons vanilla extract

¾ cup buttermilk

1 cup peeled chopped fresh peaches (about 2 medium)

Directions

Step 1

Preheat the oven to 375°F.

Step 2

To make the topping, melt the butter in an 8-inch cast-iron skillet. Add the sugar and cook, stirring, for 3 minutes, or until the sugar is dissolved and begins to caramelize. Remove the skillet from the heat and arrange the peaches, cut side down, in a circular pattern. Set aside.

Step 3

To make the cake, combine the flour, baking powder, baking soda, and salt in a mixing bowl.

Step 4

Beat the butter and sugar in a large mixing bowl with an electric mixer on medium speed until fluffy. Beat in the eggs, one at a time, for 2–3 minutes, and then add the vanilla.

Step 5

Gradually add the flour mixture, alternating with the buttermilk, on low speed until blended. Fold in the chopped peaches.

Step 6

Spoon the batter over the peaches in the skillet. Bake for 40–50 minutes, or until a knife inserted in the center comes out clean. Cool in the pan for 20 minutes.

Step 7

Run a knife around the inside edge of the skillet to loosen the cake. Set a serving plate over the skillet and, holding both together, carefully turn the plate and skillet upside down. Replace any fruit that sticks to the skillet. Serve right away!

Bon appétit!

Variations

Plum Upside-Down Cake: Replace the peaches in the topping with 10 unpeeled fresh plums and the peaches in the cake with 3 peeled fresh plums.

Cherry Upside-Down Cake: Replace the peaches in the topping with 1½ cups halved pitted fresh cherries, spreading them out to make a single layer. In the batter, replace the chopped peaches with 1 cup diced cherries.

Apricot Upside-Down Cake - I love it even more than the peach one!! Really delicious! Just replace the peaches in the topping with 10 unpeeled fresh apricots and the peaches in the cake with 3 peeled fresh apricots.