Tuesday, September 13, 2011

Peach Skillet Upside-Down Cake

This weekend I whipped up Rick Bayless' Peach Skillet Upside-Down Cake for a little fiesta I threw.  I love how rustic the cake looked, and it is a great way to use some of the season's last stone fruit.  I recommend using a non-stick skillet, but not a cast iron.  Don't forget you are going to have to flip the cake, so the cast iron might be too heavy.  You can use other fruit besides peaches, such as pineapple, apple, pear, nectarines, mango, or fresh or frozen raspberries, blackberries, blueberries, or pitted cherries.

Ingredients for Peach Skillet Upside-Down Cake, from Mexican Everyday:

-6 tablespoons unsalted butter
-1/2 cup packed brown sugar (I used dark brown)
-3 cups 1/2-inch cubed peaches
-1 1/2 cup all-purpose flour
-1/2 teaspoon salt
-1/4 teaspoon baking soda
-1 teaspoon baking powder
-3/4 cup granulated sugar
-1 large egg
-3/4 cup buttermilk or plain yogurt (I used Greek yogurt, which worked fine, but made the batter a bit thick)

To begin, preheat your oven to 375 degrees F,  and position a rack in the middle.  Meanwhile, melt the butter in a large non-stick skillet with ovenproof handle over medium heat.  Swirl the butter in the skillet until it turns nut-brown, then pour in a medium bowl.  Do not wipe out the skillet.  Remove from heat, then sprinkle the brown sugar evenly over the bottom.  Top with fruit in an even layer.

In a large bowl, whisk together the flour, salt, baking soda, and baking powder.  In the bowl with the melted butter, add the granulated sugar and whisk until thoroughly combined.  Whisk in the egg, then the buttermilk or yogurt.  Pour the wet ingredients into dry mixture, and whisk to combine.

Pour batter evenly over the fruit in the skillet.  Slide the skillet into the oven and bake for about 35 minutes or until the cake is golden brown and springy to the touch at the center.  Remove and let cool for at least 10 minutes.

Invert a plate over the skillet, then, holding plate and skillet firmly together with towels or pot holders, invert the two in one swift movement.  I had to tap mine just a bit for it to release from the skillet.  Remove the skillet and the cake is ready to serve.  It's best right out of the oven, but I thought it was great later too, and went wonderful with vanilla ice cream.
Check out this amazing Torta Barozzi I made two years ago.  Seriously, out of this world!

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