Upside Down Peach Cake

Christy Rost


¼cup butter
1cup brown sugar, packed
¼teaspoon cinnamon
115-ounce can sliced peaches, drained, syrup reserved
1 1/3cups flour
1teaspoon baking powder
½teaspoon salt
½cup unsalted butter, softened
1cup sugar
¼cup sour cream
¼cup reserved peach syrup
2tablespoons milk
1teaspoon vanilla

Preheat the oven to 350 degrees. Spray the inside of an 8-inch cast iron skillet with nonstick cooking spray, and melt ¼ cup butter over medium-low heat. Remove it from the heat, stir in brown sugar and cinnamon, and smooth the mixture evenly in the bottom of the skillet with the back of a spoon. Arrange sliced peaches on top of the brown sugar mixture; set aside.

In a medium bowl, stir together flour, baking powder, and salt until well blended; set aside. In the large bowl of an electric mixer, beat the butter and sugar together until the mixture is light and fluffy, about 5 minutes. Add eggs and beat well. Add the flour mixture to the creamed mixture alternately with the sour cream, peach syrup, and milk, starting and ending with the flour mixture. Stir in vanilla.

Pour the cake batter over the peaches and place the skillet in a preheated oven. Bake 35 to 40 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool the cake 30 minutes; then run a knife around the edge of the cake to loosen it, and invert it over a serving plate.

Recipe makes 1 cake.

Category: Breakfast | Cakes