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Peach Upside-Down Cake

Peach Upside-Down Cake

Peach Upside-Down Cake

peach-upside-down-cake

Peach Upside-Down Cake

Ingredients:

1 pound ripe peaches

4 tablespoons unsalted butter

1/4 cup light honey (like our Clover & Wildflower Honey)

1/4 teaspoon ground cinnamon

1 1/4 cups sugar

1 cup heavy cream

1 teaspoon vanilla extract

2 eggs

1 3/4 cups self-rising flour

1/2 teaspoon salt

Preheat oven to 350 degrees. Drop the peaches into a saucepan of boiling water for 15 to 30 seconds. Remove with a skimmer and rinse under cold running water. Rub off the skins and slice the peaches about 1/4 inch thick. There should be about 3 cups.

Place a 10-inch cast-iron skillet over medium heat. Add the butter, honey, cinnamon and 1/4 cup of the sugar. Stir as the butter and sugar melt. Continue cooking, stirring occasionally, until the syrup boils and thickens slightly, 2 to 3 minutes. Remove from the heat. Carefully arrange the peach slices on top of the warm caramel in a decorative pattern, working from the outer edge to the center; set aside.

To make the batter, place the cream and vanilla in a mixing bowl and whip on medium-high speed until soft peaks form. Gradually beat in the remaining 1 cup sugar in a steady stream and continue mixing until soft; do not overmix. Add the eggs and beat until soft peaks form again. Sift the flour and salt over the top of the batter and fold in until evenly mixed. Gently pour the batter over the peaches in the skillet, spreading it evenly.

Place the skillet in the oven with a baking sheet placed on the shelf below to catch any drips. Bake for about 40 minutes, until a toothpick or cake tester inserted in the center comes out clean. Let the cake stand for 5 to 10 minutes. Place a heatproof serving dish on top and carefully invert so that the cake drops straight down over the center of the dish. To serve, us a serrated knife to cut through the peaches and cake.

Excerpted from Desserts From the Famous Loveless Café by Alisa Huntsman (Artisan Books). Copyright 2011. Photographs by Karen Mordechai.

Servings: 1/2 teaspoon salt

Ingredients

Directions

Preheat oven to 350 degrees. Drop the peaches into a saucepan of boiling water for 15 to 30 seconds. Remove with a skimmer and rinse under cold running water. Rub off the skins and slice the peaches about 1/4 inch thick. There should be about 3 cups.

Place a 10-inch cast-iron skillet over medium heat. Add the butter, honey, cinnamon and 1/4 cup of the sugar. Stir as the butter and sugar melt. Continue cooking, stirring occasionally, until the syrup boils and thickens slightly, 2 to 3 minutes. Remove from the heat. Carefully arrange the peach slices on top of the warm caramel in a decorative pattern, working from the outer edge to the center; set aside.

To make the batter, place the cream and vanilla in a mixing bowl and whip on medium-high speed until soft peaks form. Gradually beat in the remaining 1 cup sugar in a steady stream and continue mixing until soft; do not overmix. Add the eggs and beat until soft peaks form again. Sift the flour and salt over the top of the batter and fold in until evenly mixed. Gently pour the batter over the peaches in the skillet, spreading it evenly.

Place the skillet in the oven with a baking sheet placed on the shelf below to catch any drips. Bake for about 40 minutes, until a toothpick or cake tester inserted in the center comes out clean. Let the cake stand for 5 to 10 minutes. Place a heatproof serving dish on top and carefully invert so that the cake drops straight down over the center of the dish. To serve, us a serrated knife to cut through the peaches and cake.