Peachy, caramely, irresistible peach upside down cake! Get some fresh ripe peaches and make this easy, crazy good dessert. Yes, get out your cast iron skillet! This will become a family favorite that you’ll make every summer!
Ingredients:
Serves 10 – 12
- 2 large or 3 medium peaches, unpeeled, pit removed and cut into 1/4 inch slices
- 1/2 cup of granulated sugar
- 1 stick of butter
- 1/2 cup of brown sugar
- 1/4 cup of chopped pecans
Cake - 1 1/2 cups of cake flour
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- pinch of salt
- 1 tsp of cinnamon
- 1 stick of butter, room temperature
- 1 cup of sugar
- 2 eggs, room temperature
- 1 1/2 tsp of vanilla extract
- 1 cup of whole milk
Directions:
Preheat oven to 350°
Start by making the cake batter, stir together the flour, baking powder, baking soda, salt and cinnamon in a medium mixing bowl.
Then, using an electric mixer, beat the butter and sugar til well combined, then add in the eggs one at a time and the vanilla. Slowly add in the flour mixture and the 1 cup of milk alternatively. Beat until well mixed. 
Next, add the 1/2 cup sugar in a 10″ cast iron skillet and cook over medium heat until it turns an amber color, about 8 minutes.
Turn the heat off and add in the stick of butter, stir quickly until well combined.
Remove the skillet from the heat, sprinkle in the brown sugar and arrange the peaches in a circle, overlapping slightly, filling in all of the gaps. Now just sprinkle with the nuts and pour the cake batter right over the top.
Bake for 45 – 47 minutes. Let cool for about 15 minutes. Loosen the edges with a butter knife. 
Place a serving dish, large enough to cover the top of the skillet and turn upside down, you will here that comforting “thud” sound! That’s it! Beautiful! 
Serve with vanilla ice cream or whipped cream!
Ruth: why do you NOT peel the peaches?
No need to Stuart, after baking, they’re soft and you won’t even notice…but if you really want to you could!