Peach Upside-Down Cake

Author: Chef Belinda

An all-in-one cake that comes from the oven picture-perfect and ready to eat, this is the cake my grandmother made most often on the farm. Maybe because it required the least amount of work.

Ingredients

• 1⁄2 cup firmly packed brown sugar

• 4 tablespoons unsalted butter, melted

• 1⁄2 teaspoon Chef Belinda Caribbean Blend Coffee Spice Mix

• 5 to 6 peaches, peeled and sliced

• 1 1⁄2 cups all-purpose flour

• 1 teaspoon baking powder

• 1⁄2 teaspoon baking soda

• 1⁄4 teaspoon kosher salt

• 1⁄2 cup unsalted butter

• 2⁄3 cup sugar

• 1 large egg

• 1 teaspoon almond extract

• 1 cup buttermilk

• Confectioners’ sugar, for dusting

Instructions

1. Preheat oven to 350 degrees F. Spray a well-seasoned 9-inch cast iron skillet with nonstick cooking spray.

2. In a small bowl, combine the brown sugar, melted butter, and spice blend. Pour into the skillet and arrange the peaches on top. Set aside.

3. In a small bowl, combine the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer, beat the butter and sugar together until pale yellow. Add the egg and almond extract; beat until combined. Lower the mixer speed and alternately add flour mixture and buttermilk; beat until just combined.

4. Pour mixture into the skillet and spread evenly over the peaches. Bake for 35–45 minutes, until a cake tester inserted into the center comes out clean. Cool for 10 minutes in pan before inverting onto a serving plate. Dust with confectioners’ sugar and serve warm.