Sweet summer peaches belong in an effortless upside-down cake, an absolute breeze to throw together in a trusty cast iron skillet. Butter, brown sugar, and a splash of bourbon coat the skillet followed by an artful arrangement of peach slices. Spoon the easy cinnamon and vanilla bean batter over the top before popping the skillet into the oven; in no time at all, the kitchen will be perfumed with peaches and caramel.
The cake emerges golden with juices bubbling, ready to be flipped. Cool slightly before serving and dig in – some things are meant to be enjoyed straight from the oven.
- 3 Tbsp unsalted butter
- 6 Tbsp brown sugar
- 1 Tbsp bourbon
- 3 medium peaches, thinly sliced
- 3/4 cup sugar
- 1 1/2 cups flour
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 large egg, at room temperature
- 1/2 cup low-fat buttermilk, at room temperature
- 1/3 cup plain fat-free yogurt, at room temperature
- 3 Tbsp coconut oil, melted
- 2 tsp vanilla bean paste (or extract)
- Preheat oven to 350°F and grease a seasoned 10-inch cast iron skillet. Combine butter and brown sugar in skillet over medium heat, stirring constantly, until butter has melted and mixture is smooth. Remove from heat and stir in bourbon. Top with peaches and set the skillet aside.
- For the cake, whisk together sugar, flour, cinnamon, baking powder, baking soda, and salt in a medium bowl; make a well in the center of the mixture. Whisk together egg, buttermilk, yogurt, coconut oil, and vanilla bean paste in a small bowl; add to flour mixture and stir just until combined.
- Dollop batter evenly over peach layer and smooth with an offset spatula. Bake for 30 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven and let the cake settle for one minute in skillet, until any juices have stopped bubbling. Use a thin spatula to loosen cake from skillet and carefully invert onto a cake stand or serving plate. Let cool to slightly warm before serving.