This is not your everyday Peach Upside Down Cake – this is caramelized deliciousness over a rich, fluffy & moist cake. It will put every upside down cake you’ve ever had to shame.
Preheat oven to 350º. Line a sheet tray with aluminum foil to catch any drips and make any possible clean up easy.
In a small bowl, mix together flour, baking powder, and baking soda and set aside.
Cook 1/2 cup granulated sugar in a 10-inch cast-iron skillet over medium heat, stirring occasionally with a wooden spoon, until sugar melts and turns a deep amber color about 10 minutes. Remove from heat.
This is a good time to cut the peaches and there will be no need for lemon juice. If you prep them ahead, toss in the two tablespoons of lemon juice to prevent browning.
Immediately add 1/4 cup butter pieces, stirring vigorously. Spread that caramelized sugar to coat bottom of skillet evenly, and sprinkle with brown sugar. Arrange peach wedges in concentric circles over sugar mixture, overlapping as needed. For the prettiest final product, start arranging around the outside edge and finish with the center. Set aside.
Make the cake portion: With an electric mixer, beat the remaining 3/4 cup granulated sugar and 1/2 cup butter at medium speed until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, beating until blended, then the vanilla or brandy.
Gradually add sifted flour mixture, beating at low-speed just until blended and stopping to scrape bowl as needed. Dollop batter over peaches in skillet, and spread to cover. Place skillet on prepared baking sheet.
Bake at 350° for 40 to 45 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen.
Carefully pour out any excess liquid from skillet into a measuring cup, and reserve. (It’s okay if you don’t have any excess liquid–it all depends on how juicy your fruit is.) Carefully invert cake onto a serving plate with a lip, and drizzle with any of that excess reserved liquid.
Cool slightly (about 10 minutes). Cut cake into wedges using a serrated knife. Top with sweetened whipped cream or ice-cream, if desired, and serve immediately.
When cutting peaches, it’s very helpful to lay the slices out on a cutting board or flat surface all facing the same way so they can be quickly and easily picked up and transferred to the caramel-coated pan.
Keywords: Desserts, Fruit, Fruit Desserts, Peaches, Cake, Sour Cream