Easy Upside Down Peach Cake made with fresh peaches and has an incredible caramel topping. This cake will quickly become a family favorite.
Author: Lisa Kerhin
1/2cuplightly packed dark brown sugar
2cupspeeled and sliced fresh peaches
1 1/3cupsall-purpose flour
1/2 - 3/4cupwhole milk
2tsppure vanilla extract
1/2cupunrefined coconut oil
Preheat the oven to 350 degrees.
In a 10-inch oven proof skilled (or cast iron skillet) over medium heat, melt the butter and add the brown sugar.
Cook, stirring constantly, until the sugar melts, about 2 minutes.
Remove from the heat and arrange the peach slices in the skillet. Set aside.
In one medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
In another medium bowl, combine the 1/2 cup milk, and vanilla extract. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes.
Beat in the egg.
Add half of the flour mixture and mix on low until just combined. Then, add the milk mixture and stir until just combined.
Finish by adding the rest of the flour and mix until combined, about 1 minute. If you find that the batter is on thick side, add up to 1/4 more of the milk.
Pour the batter over the peach slices in the skillet and spread evenly.
Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Serve warm.
If you do not have an oven proof skillet, this cake can be made in an 8 or 9 inch round cake pan.