Peach Upside-Down Cake

Peaches

Peaches are abundant right now. The farmers markets have basket after basket full, filling the air with that sweet smell that only comes from a juicy, summer peach. There are so many delicous recipes for peaches and honestly one of my favorite ways to savor a peach is simply to slice one in half, remove the pit and stand over the sink to enjoy it, while the sweet juice drips down my chin. Today I am sharing a delicious recipe for Peach Upside-Down Cake. Leave me a comment and share what your favorite way to enjoy a yummy summer peach is!

Do you remember the first time you made an “upside-down” cake? It may have been pineapple as that is another tasty way to make upside-down cake. I recall being apprehensive about flipping the cake onto a platter, worried about a first class kitchen calamity.  I mean, really, holding onto a hot cast iron skillet with one hand and a serving plate with the other, timing the flip while not shattering the plate nor slopping cake and gooey topping all over my kitchen floor seemed a colossal challenge.

Once I made the first one – yes, it was a pineapple upside-down cake, I discovered flipping was a piece of cake and I’d been fretting over nothing. Upside down cakes became a favorite.

Now, I admit you must be strong, careful and prepared for this step but once you’ve accomplished the first flip with success, the rest is history. I never use my vintage or antique platters to serve this cake from as using fragile items does seem a bit risky. Have you experienced success or kitchen disaster with “the flip”?

I really like this dessert as the “cake” part is substantial yet delicate, not at all heavy. It serves as a superb base for the fruit and gooey caramel topping. For best results this cake should be served while still warm from the oven, with the buttery caramel drizzling down the sides of the rich, tender cake.

Enjoy!

Peach Upside-Down Cake

Ingredients:

1 pound ripe peaches

4 tbsp. unsalted butter

¼ cup light honey, such as wildflower

¼ tsp. ground cinnamon

1/8 tsp. ground nutmeg

1 ¼ cups sugar

1 cup heavy cream

1 tsp. vanilla extract

2 eggs, room temperature

1 ¾ cups self-rising flour

½ tsp. salt

Directions:

Preheat oven to 350*

Peel peaches and slice into 1/4 " thick slices. This can be extra easy if you place the peaches in boiling water for just a minute...the skin should slide right off.

You should have about 3 cups of peaches.

Place a 10” cast-iron skillet over medium heat.

Add the butter, honey, cinnamon, nutmeg and ¼ cup of the sugar.

Stir as the butter and sugar melt.

Continue cooking, stirring constantly, until the syrup boils and thickens slightly, 2-3 minutes. Remove from the heat.

Carefully arrange the peach slices in a decorative pattern, working from the outer edge to the center. Set aside.

To make the batter, place the cream and vanilla in a mixing bowl and whip on medium-high speed until soft peaks form.

Gradually beat in the remaining 1 cup sugar in a steady stream and continue mixing until soft, do not over-mix.

Add the eggs and beat until soft peaks form again.

Sift the flour and salt over the top of the batter and fold in until evenly mixed.

Gently pour the batter over the peaches in the skillet, spreading it evenly.

Place the skillet in the oven with a baking sheet placed on the shelf below to catch any drips. Bake for about 40 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Let the cake stand for 5-10 minutes.

Place a heatproof serving dish on top and carefully invert so that the cake drops straight down over the center of your dish.

To serve, use a serrated knife to cut through the peaches and the cake.

This is best served warm from the oven.