Imagine a dessert so irresistible that it transforms simple ingredients into a masterpiece of caramelized perfection. This Peach Upside Down Cake baked in a cast iron skillet is not just a recipe—it's a culinary experience that bridges rustic charm with gourmet elegance. With juicy, caramelized peaches nestled atop a golden, tender cake, this dessert promises to be the star of any summer gathering, delivering a mouthwatering combination of sweet, buttery flavors that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 4 ripe peaches, sliced
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your cake bakes evenly and rises properly.
- Prepare your cast iron skillet by placing it on the stove over medium heat. Add the 1/2 cup of unsalted butter to the skillet and allow it to melt completely, swirling the skillet occasionally to coat the bottom evenly.
- Once the butter is melted, sprinkle the 1 cup of brown sugar evenly over the melted butter. Stir gently to combine, creating a smooth mixture that will serve as the base for your peaches.
- Arrange the sliced peaches in a circular pattern over the brown sugar mixture in the skillet. You can overlap the slices slightly for a beautiful presentation. Set the skillet aside to allow the peaches to soak in the buttery goodness.
- In a mixing bowl, combine the 1 cup of granulated sugar and the 2 large eggs. Whisk together until the mixture is light and fluffy, about 2-3 minutes.
- Add the 1 tsp of vanilla extract to the egg mixture and stir to combine.
- In a separate bowl, whisk together the 1 cup of all-purpose flour, 1 tsp of baking powder, and 1/2 tsp of salt. Gradually add this dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter evenly over the arranged peaches in the skillet. Use a spatula to gently spread the batter to ensure it covers the peaches completely.
- Transfer the skillet to the preheated oven and bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the skillet from the oven and let it cool for about 10 minutes. This will help the cake set and make it easier to invert.
- To serve, carefully run a knife around the edges of the skillet to loosen the cake. Place a large plate over the skillet and, using oven mitts, flip the skillet upside down to release the cake onto the plate. The peaches should be beautifully caramelized on top.
- Allow the cake to cool for a few minutes before slicing. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Tips
- Choose ripe, firm peaches for the best flavor and texture. Look for peaches that yield slightly when gently pressed but aren't mushy.
- Use a well-seasoned cast iron skillet to ensure the cake doesn't stick and to achieve that perfect caramelized bottom.
- Don't overmix the batter—this can lead to a tough cake. Mix just until the ingredients are combined.
- Let the cake rest for 10 minutes after baking before inverting. This helps the caramel set and makes for a cleaner release.
- Serve warm for the most decadent experience, and consider adding a scoop of vanilla ice cream for an extra indulgent touch.
- If peaches aren't in season, you can substitute with canned peaches or even other stone fruits like nectarines or plums.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 68g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 73mg
