Peach Upside-Down Cake

  
This is the time of year when the work I put into freezing summer fruit pays off in spades. Enjoying a bite of summer well before things are green feels a bit naughty, and very enjoyable. I make this cake in a cast iron frying pan because I like the even heat it provides, and rustic look it lends, but you can do it just as easily in a cake pan.

Fruit Bottom
1/4 cup butter
1 cup dark brown sugar
1.5 lbs peaches, sliced (I used frozen, but fresh are great too because they hold their shape better)

Cake
1/2 cup butter
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk

Melt the butter and sugar in the pan. Remove from heat and arrange the peach slices overtop. Set aside.

Cream butter and sugar together. Add eggs and vanilla and beat well. Mix the dry ingredients together and add alternately with the milk in two additions each. Pour over top of the fruit and sugar and spread to evenly cover the top.

Bake for 45 minutes on the middle rack in a preheated 350 degree F oven. (If you are using a cake pan, it might take a bit longer as it won’t hold the heat like cast iron.

Let cool for 10 minutes, then carefully invert onto plate. I like to use oven mitts for this in case any of the syrup leaks out. It is hot!

   
 
You can serve it plain, or with whipped cream or ice cream. And… if you have to have a little glass of amaretto or sherry along side it, I won’t tell.