Peach Upside-Down Cake
Makes 8 to 12 servings
- 4 medium peaches (about 1 1/2 pounds), unpeeled and cut into 1/3-inch-thick wedges
- 2 tablespoons fresh lemon juice (about 1 large lemon)
- 1 cup cake flour
- 3/4 teaspooon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups granulated sugar, divided use
- 3/4 cup unsalted butter, at room temperature, divided use
- 1/2 cup firmly packed light brown sugar
- 1 vanilla bean
- 2 large eggs
- 1/2 cup sour cream
- Garnish: sweetened whipped cream
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Toss peaches with lemon juice. Sift together flour, baking powder and baking soda.
2. Cook ½ cup granulated sugar in a 10-inch cast-iron skillet over medium heat 10 minutes or until sugar melts and turns a deep amber color. Remove from heat. Immediately add ¼ 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 of a heavy-duty electric stand mixer. Beat vanilla seeds, remaining ¾ cup granulated sugar, and remaining ½ cup butter at medium speed until smooth. Add eggs, one 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. Place skillet on prepared baking sheet.
4. Bake 40 to 45 minutes 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.
5. Carefully invert cake onto a serving plate, spooning any remaining liquid over cake.
Be sure to use cake flour for this recipe. Cake flour has less gluten than all-purpose flour and will result in a more tender crumb.