Fresh Peach Upside-Down Cake Recipe

Ingredients

• 6 large fresh peaches
• 0.67 cup white sugar
• 2 tablespoons unsalted butter
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 1 tablespoon canola oil
• 1 egg egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 0.5 cup lowfat buttermilk

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Bring a large saucepan of water to a rolling boil.
2. Score the stem end of each peach and carefully place them in the boiling water. Boil for approximately 1 minute, or until the skins begin to soften. Transfer the peaches to a bowl of ice water to cool them down, then peel, halve, and remove the pits.
3. In a 9-inch cast iron skillet, combine 1/3 cup of sugar and 1 tablespoon of butter. Cook over medium heat for 3 to 5 minutes, stirring occasionally, until the sugar melts and begins to caramelize. Arrange the peach halves, cut-side up, tightly in a single layer in the skillet. Take the skillet off the heat and set it aside.
4. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set the dry ingredient mixture aside.
5. In a large mixing bowl, use an electric mixer at medium speed to cream together the remaining 1/3 cup of sugar and 1 tablespoon of butter with the oil until well combined. Add the egg and beat until smooth, then mix in the vanilla extract and almond extract. With the mixer on low speed, gradually add the buttermilk and the flour mixture, mixing until just combined and avoiding overmixing.
6. Carefully spoon the cake batter evenly over the peaches in the skillet. Place the skillet in the preheated oven and bake, uncovered, at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a wooden skewer or cake tester inserted into the center of the cake comes out clean.
7. Once the cake is baked, transfer the skillet to a wire rack to cool for 3 to 4 minutes. Run a knife around the edges of the cake to loosen it from the skillet. Carefully invert the cake onto a serving plate. If any peaches stick to the bottom of the skillet, gently remove them with a knife and arrange them back on top of the cake.

Nutrition

• Calories: 137 kcal
• Fat Content: 4 g
• Fiber Content: 0 g
• Sugar Content: 16 g
• Sodium Content: 161 mg
• Protein Content: 2 g
• Cholesterol Content: 21 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g