Peach Upside Down Cake

Peach Upside Down Cake

8 servings

Topping:

 3 Tbsp unsalted butter

1/2 cup light brown sugar

1 medium peaches, thinly sliced

Cake:

3/4 cup sugar

1 1/2 cups flour

1/2 tsp cinnamon

1/2 tsp aluminum-free baking powder

1/2 tsp baking soda

1/4 tsp salt

1 large egg, at room temperature

1/2 cup milk 2% or whole, at room temperature

1 Tablespoon lemon juice

1/2 cup plain Greek yogurt and/or sour cream, at room temperature

5 Tbsp butter, melted and slightly cooled (I prefer Kerrygold)

2 tsp vanilla extract

Instructions:

 Preheat oven to 350°F and grease a seasoned 10-inch cast iron or heavy bottomed skillet. Combine butter and brown sugar in skillet over medium heat, stirring constantly, until butter has melted and mixture is smooth. Remove from heat and top with peaches and set the skillet aside.

 Combine milk and lemon juice together and let sit for 5 minutes while you gather the rest of the ingredients for the cake. The original recipe called for buttermilk but I generally don’t have buttermilk or like to purchase a container of buttermilk that I’m only going to use ½ cup of so I make my own by combining lemon juice and regular milk. 

 For the cake, whisk together sugar, flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. Whisk together egg, lemon and milk mixture, yogurt (or sour cream), melted butter, and vanilla in a small bowl; add to flour mixture and stir just until combined.

 Pour batter evenly over peach topping and smooth with an offset spatula or butter knife. Bake for 35 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out clean. Remove from oven and let the cake rest for 5 minutes. Use a thin spatula to loosen cake from sides of skillet and carefully invert onto a cake stand or serving plate. Serve on it’s own or with whipped cream. This cake gets better, in my opinion, as it sits overnight so make sure you save a little piece to have with your coffee the next morning.