The girls and I bake every Sunday and each week they get to choose the dessert we make. This cake is inspired by Mama's pineapple upside down cake. Since we have an abundance of local peaches, we put a twist on the original dish.
Peach upside down cake keeps well and can even be served in the morning as coffee cake. It's just as good served at room temperature-perfect for picnicking!
- 12 tablespoons (1 1/2 sticks) butter, at room temperature
- 3/4 cup packed light brown sugar
- 4 peaches
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup white sugar
- 1/2 cup whole milk
- 2 large eggs
- 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350°F
- Melt 4 tablespoons of the butter in a 9-inch cast iron skillet. Remove from the heat and stir in the brown sugar
- Slice the peaches 1/2 think. Making a circular patter, place the slices flat side down to cover the bottom of the skillet.
- Whisk together the flour, cinnamon, baking powder, and salt in a large bowl. In another bowl, heat the remaining 8 tablespoons butter and the white sugar with a handheld mixer until a pale lemon colored. In a third bowl, combine the milk, eggs, maple syrup, and vanilla.
- Add the butter mixture to the flour mixture and mix on low speed. Stir in the milk mixture until a smooth batter forms. Pour the batter over the peaches and level with a spatula.
- Bake 45 to 55 minutes, until a toothpick inserted in the center of the cake comes out clean and the top is golden brown and does not jiggle.
- While hot, flip the cake onto a plate for presentation.