Peaches! My favorite fruit on this entire earth. I have yet to have any luck planting peach trees here on the farm. No luck, as in I killed two of them. Probably because I brought them home and then failed to put them in the ground for several months. Not my best plant parenting. Luckily, we are a stone’s throw away from the great peach producing state of South Carolina which actually out produces Georgia in peaches. This year I received a text from a friend that one of her other friends would be making a trip to a nearby peach farm and was willing to take orders. Between myself, my mother, and my mother-in-law we ordered two and a half, twenty-five pound boxes. I was in peach heaven!
We enjoyed a few fresh ones and froze the majority for future use, but one recipe that I absolutely had to make before the summer was over was this fantastic variation on Pineapple Upside Down Cake. I love it so much and will likely never make the traditional tropical version again if I have the option. Give it a try and see if you agree.
Upside Down Peach Cake
11 tbps unsalted butter, divided
3/4 cup light brown sugar
3-4 large peaches, peeled and sliced
3/4 cup sugar
1 tsp vanilla extract
2 eggs, room temperature
1 1/2 cups flour
1 1/2 tbps baking powder
1/4 tsp salt
1/2 cup whole milk
Preheat the oven to 350 F. Using a 10” cast iron skillet, melt 3 tbps of butter over medium heat. Stir in the brown sugar and let melt until it melts and bubbles to make a sticky, thick syrup.
Remove from heat and allow to cool five minutes. Place the peaches in the pan in a circular pattern.
In a large mixing bowl, beat 8 tbps of butter with the sugar until fluffy. Beat in the vanilla then the eggs.
In a separate bowl, mix the flower, baking powder, and salt. Stir half of the dry mixture into the wet mixture. Stir in the milk. Stir in the remaining dry mixture and stir just until mixed. Pour the batter of the peaches spreading it to the edges of the pan.
Place in the preheated oven for 60 minutes or until the edges of the cake pull from the sides and a knife poked into the center of the cake comes out clean (pushed only through the cake portion, not the fruit).
Allow the skillet to cool for 20 minutes before flipping it over onto the cake plate. Allow to cool slightly and then serve while still slightly warm (with vanilla ice cream as a bonus treat).