This is my absolute favourite peach upside down cake. Grab all your ingredients and fresh local peaches near you and get baking. In a cast iron caramelise sugar, top with sliced ripe peaches, a drizzle of bourbon if you like, then top that off with a thick buttery, nutty batter that has a hint of cardamom which compliments the juicy peaches perfectly. Bake until golden, let cool slightly and flip for the moment of truth
Upside Down Peach Cake
Ingredients
- 1 3/4 cups sugar
- 2-3 peaches sliced in wedges
- 2 to 3 tablespoons bourbon optional
- 1 1/2 cups all-purpose flour
- 1/3 cup pecans
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter room temperature
- 2 large eggs
- 1/2 teaspoon cardamom
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- In a 10 inch cast iron skillet add 3/4 cup sugar and 1 1/2 tablespoons of water.
- Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes.
- Remove the cast iron from the heat and arrange your sliced peaches in a circle around the skillet creating 2 or 3
- layers of peaches.
- If using bourbon, drizzle on your set the skillet aside.
- Place your pecans in a blender and pulse until mostly ground. It should be uniform with no big pieces.
- Whisk the flour, ground pecans, cardamom, baking powder, baking soda and salt in a bowl.
- Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy.
- Add your eggs one at a time and beat add in your vanilla, scraping the sides to make sure everything is incorporated.
- Turn the mixer speed lower and slowly incorporate the flour mixture and buttermilk in 3 batches mixing in between each addition.
- Pour the batter over the peaches and spread evenly.
- Place your skillet in the oven and bake for about 50 minutes until the cake is golden. A toothpick should come out clean when inserted.
- If you cake browns too quickly, cover loosely with foil.
- Let sit for 15 minutes, then gently use a knife to run around the edges of the cake and invert onto a plate.
- Enjoy on its own or with ice cream or whipped cream. To store, cover with plastic wrap and place in the fridge.
