Peach Upside Down Cake

Peach Upside Down Cake is a fruity, fun and fabulous dessert bursting with summer's best fresh peaches. A showstopping, one-skillet recipe with crunchy bits of peach streusel atop a fluffy and moist vanilla cake best served any time of day (or year!).

Course Dessert

Cuisine American

Keyword cast iron skillet, stone fruit, summer

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 390kcal

Author Elizabeth Van Lierde

Ingredients

4 tbsp unsalted butter
½ cup brown sugar
2 tsp cinnamon
1 cup whole milk
⅓ cup vegetable oil
2 eggs
½ cup granulated sugar
2 cups all-purpose flour
2 ½ tsp baking powder
¾ tsp kosher salt
3 peaches pitted and sliced into thick slices

Instructions

Preheat oven to 350 F
Caramelize sugar: In a large cast iron skillet (an 11-12 inch works well), heat unsalted butter on medium heat until melted. Add the brown sugar and cook for 2-3 minutes, or until the mixture is slightly bubbling and smooth. Add in the cinnamon and stir together. Remove from heat and set aside.
Whisk wet ingredients: In a medium bowl whisk together milk, vegetable oil, eggs and granulated sugar until smooth.
Make cake batter: In a separate large mixing bowl whisk together all-purpose flour, baking powder and kosher salt until combined. Add the wet mixture into the flour mixture and whisk together until batter is combined, do not over mix.
Layer peaches and batter: Add the sliced peaches in a clockwise direction around the skillet. Pour cake batter on top of the peaches evenly.
Bake: Bake cake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Cool cake for 15 minutes before inverting cake onto a serving platter.

Notes

Leftover peach cake will keep tightly wrapped in plastic wrap for 1 day at room temperature or 3 days in the fridge.

Nutrition