Peach Upside-Down Cake

By ezunich

Ingredients

• 4 medium peaches (about 1 1/2 lb.), unpeeled and cut into 1/3-inch-thick wedges
• 2 tbs fresh lemon juice (about I large lemon)
• 1 cup cake flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1 1/4 cups granulated sugar, divided
• 3/4 cup unsalted butter, at room temperature and divided
• 1/2 cup firmly packed light brown sugar
• 1 vanilla bean
• 2 large eggs
• 1/2 cup sour cream
• Sweetened whipped cream (optional)

Details

Servings 8

Preparation

Step 1

Preheat oven to 350°. Line a baking sheet with parchment paper. (This helps with cleanup.) Toss peaches with lemon juice. Sift together flour, baking powder, and baking soda.

Cook 1/2 cup granulated sugar in a 10-inch cast-iron skillet over medium heat, stirring occasionally with a wooden spoon, 10 minutes or until sugar melts and turns a deep amber color. Remove from heat. Immediately add 1/4 cup butter, stirring vigorously. Spread caramelized sugar to coat bottom of skillet evenly, and sprinkle with brown sugar. Arrange peach wedges in concentric circles over sugar mixture, overlapping as needed.

3. Split vanilla bean lengthwise, and scrape out seeds into bowl. Beat vanilla seeds and remaining 3/4 cup granulated sugar and 1/2 cup butter at medium speed until smooth.
Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, beating
until blended. Gradually add sifted flour mixture, beating at low speed just until blended and stopping to scrape bowl as needed. Spoon batter over peaches in skillet, and spread
to cover. Place skillet on prepared baking sheet.

4. Bake at 350° for 40 to 45 -.mutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen.