Peach & Pecan Flip Cake

By miss5elements

Baked in a cast-iron skillet, this fruit-filled upside-down cake is the perfect, yummy canvas for whatever looks good at the market, says Acheson, whether it's peaches (choose firm ones so they hold up while caramelizing), strawberries, or plums. (Sub in 1 pint of either, sliced, to the recipe below.) Ginger adds a touch of spice and delicious complexity.

Ingredients

• 4 T (1/2 stick) butter
• 4 firm peaches, peeled, pits removed, and cut into 1/4" slices
• Zest & juice of 1 orange
• 1 t fresh ginger, grated & peeled
• 1/2 vanilla bean, scraped (use seeds only)
• 1 c granulated sugar
• 3/4 c pecans, toasted & coarsely chopped
• Cake batter (recipe follows)
• FOR CAKE BATTER
• 1/2 c (1 stick) unsalted butter, softened
• 1/2 c packed light brown sugar
• 1/2 c granulated sugar
• 1/2 vanilla bean (use seeds only)
• 1 t ground cinnamon
• 3 eggs, at room temperature
• 2 T buttermilk
• 1 1/4 c all-purpose flour
• 1/4 c cornmeal
• 1 3/4 t baking powder
• 1/2 t salt

Details

Servings 8
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

1. Preheat oven to 350F.
2. In a 9" cast-iron skillet, melt butter over med heat. Add peaches & orange zest & cook for 2-3 min, stirring occasionally.
3. Add orange juice, ginger, vanilla seeds & sugar. Cook for another 5-7 min, until peaches are tender but not mushy. Remove fruit from liquid w/ a slotted spoon. Set aside.
4. Increase heat to medium high & continue to cook the liquid until thickened to a caramel-like state, 4-5 min, taking care not to burn it. Turn off heat & allow to cool for a few minutes.
5. Arrange peaches in desired pattern on top of the reduced sugar mixture. Sprinkle w/ pecans.
6. Spread Cake Batter over the top of the peaches. Bake for 30-35 min, until cake springs back slightly when touched. Cool for 5 minutes.
7. Run a knife around the edge of the cake & unmold by carefully flipping the skillet onto a large serving plate. Serve warm.

FOR CAKE BATTER
1. In a large mixing bowl, cream butter, brown sugar, granulated sugar, vanilla seeds & cinnamon w/ an electric mixer until pale & fluffy.
2. Crack eggs into a med bowl, add buttermilk & whisk together. Slowly add the egg mixture to the butter mixture, stirring gently.
3. In a med bowl, combine flour, cornmeal, baking powder & salt. Add all the dry mixture to the wet. Beat w/ an electric mixture for about 30 sec.