Cast Iron Skillet Peach Upside-Down Cake

Ingredients

• 1 1/2 cups all-purpose flour (spooned and levelled)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt (reduce to 1/4 tsp if using salted butter)
• 1/2 cup unsalted butter (at room temperature (can use salted butter, but reduce the added salt as noted above))
• 1/2 cup white granulated sugar
• 2 large eggs
• 2 teaspoons vanilla (or vanilla bean paste)
• 1/2 cup milk
• 1/4 cup butter
• 1/2 cup brown sugar (packed)
• 5-6 peaches (pitted and thinly sliced, peeled or unpeeled)
• icing/confectioners/ sugar (for dusting)

Instructions

1. 1

   Preheat the oven to 350F (regular bake setting - adjust as needed for convection/fan-asssted).

2. 2

   In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 3/4 teaspoon baking powder 1/4 teaspoon baking soda and 1/2 teaspoon fine salt. Set aside.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with an electric beater, cream together the 1/2 cup unsalted butter and 1/2 cup white granulated sugar at medium speed until light and fluffy, about 2 minutes. Beat in the 2 large eggs, one at a time, then beat in the 2 teaspoons vanilla. Set aside briefly.

4. 4

   Add the butter to a 10-inch cast-iron skillet and place on the stovetop over medium heat. Melt the butter, then sprinkle the brown sugar evenly over the melted butter. Remove from the heat.

5. 5

   Slice the peaches and arrange in a spiral pattern over the butter/brown sugar, starting around the outside of the pan, slightly overlapping and working into the centre until the pan is completely filled with a single layer of peaches.

6. 6

   Spoon the cake batter over the peaches and carefully spread it to cover the peaches. It will be a thin layer and it doesn't have to be perfect :)

7. 7

   Bake the cake for 30-40 minutes, or until the top of the cake is set, deeply golden and has pulled away from the edges of the pan. You can test the cake layer with a toothpick.

8. 8

   Remove from the oven and let the cake cool in the pan for 45 minutes. Cover a wire cooling rack with a sheet of parchment paper, then place it over the skillet, parchment paper side down. Holding both the skillet and the wire rack, flip the skillet over and allow the cake to fall onto the parchment paper. Allow to cool completely before transferring to a serving plate. Serve dusted with icing/confectioners' sugar, if you like.

9. 9

   This cake is best enjoyed on the day it is baked. Store loosely covered at room temperature, covering any cut edges, as needed.