Brown Sugar-Peach Upside Down Skillet Cake – Recipe!

I know I said I was ready for fall, but not quite yet.  Peaches, plums and stone fruit are still in my baking repertoire these days because they haven’t disappeared from farmer’s markets or grocery stores.  I can’t resist a juicy peach, especially when it’s baked with an easy brown sugar cake batter in a skillet, can you?

Peeling peaches and slicing them in half and placing them in a buttery brown sugar skillet and dolloping batter over the top is all that it takes to make this recipe.  The peaches absorb the sugary syrup in the oven, while the cake puffs up gently, and becomes the base of this dessert after baking.  It’s sort of a rustic peach tarte tatin and tastes like something you must enjoy before summer’s end.

This cake is really simple and perfect for dessert, afternoon tea, or breakfast, in my opinion.  A slice of cake first thing in the morning would make me want to wake up even faster, and bring a big smile to my face.  Summer ain’t over until it’s over.

Ingredients

3 large peaches, peeled and sliced in half

2 tablespoons butter

1/4 cup brown sugar

Batter

8 tablespoons softened butter

1/2 cup brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

(Makes 8-inch Cake)

To Prepare:

1. Preheat oven to 350 degrees.  In a large bowl, cream together butter and sugars for 3 minutes.  Add eggs one at a time and mix in between additions for 1 minute.  Add vanilla and mix for 1 minute.
2. Add flour, baking powder, baking soda and salt, mix on low for 30 seconds.  Add sour cream and 1/4 cup water, mix until creamy smooth, set aside.
3. In an 8-inch iron skillet, add 2 tablespoons butter and brown sugar.  Place over medium heat until melted, stir.  Turn off heat and place sliced peaches cut side down in skillet.  Spoon batter over top.
4. Bake on a sheet pan in oven for 35-40 minutes, or until cake if golden brown.  Remove and let cool 10 minutes in pan.  Loosen with knife around perimeter and invert onto cake plate or stand.  Serve warm or at room temperature.  Enjoy!