Iron Skillet Peach Upside Down Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 14 |
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I love cooking in my iron skillet, so when I ran across this recipe while thumbing through an old cookbook, I just could not resist giving it a try. Ingredients:
2 tablespoons butter |
1 cup brown sugar |
1 (29 ounce) can peach slices |
1/4 cup maraschino cherry, halves |
1/2 cup butter |
1 cup granulated sugar |
2 eggs |
1 teaspoon vanilla |
2 cups all-purpose flour, sifted |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup milk |
1 cup whipped cream (optional) |
Directions:
1. Preheat oven to 350°F.
2. Spray skillet with non-stick cooking spray.
3. Melt the 2 tablespoons butter in large iron skillet (frying pan), on top of stove.
4. Add brown sugar, mix well and turn off heat.
5. Press brown sugar mixture evenly onto bottom of skillet.
6. Arrange peaches and cherries, in any pattern you prefer, on top of the brown sugar.
7. Mix 1/2 cup softened butter and white sugar in bowl and blend well.
8. Add eggs, and blend.
9. Next add the flour, baking powder, salt and milk and blend until creamy.
10. Add vanilla flavoring and blend.
11. Spread batter on top of peaches and set pan on top of cookie sheet and bake for 1 hour.
12. Allow to cool for about 5 minutes, then run a knife along the edges of the skillet to loosen.
13. Place cake plate on top of skillet and invert, allowing cake to drop out of the skillet.
14. Serve warm with whipped cream on top.
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