Apologies for the long radio-silence on the recipe front. Home renovation is incredibly time consuming and doesn’t seem to leave much motivation for cooking. That said, here’s a recipe based on Emeril’s Pineapple Upside down cake. We use peaches instead, and up the spice level on the cake portion and have gotten pretty positive reviews.
1 1/2 lb fresh peaches
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup light brown sugar
1 cup cake flour (not self-rising)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 tsp cinnamon
Dash cloves, nutmeg
In 10″ cast iron, melt 1/2 stick of butter with brown sugar. Let come to a boil for a few minutes until a syrup forms. Add the peaches and stir until coated and syrup has thickened. Basically at this stage you just don’t want a bunch of juice in the pan, so keep stirring until it is fairly dry. Once that’s done, remove from heat and allow to cool while you prepare the cake batter.
Preheat oven to 375 degrees F. Beat remaining butter with sugar until fluffy. Add eggs and vanilla. In separate bowl, mix together dry ingredients. I usually just keep the spicing simple with cinnamon and a dash of cloves and nutmeg, but you can play around with that. Alternate adding the remaining wet and dry ingredients until it’s all together. Gently spoon batter over peaches and bake for 35-40 minutes, until toothpick test is clean. Remove from oven and allow to cool for 4-5 minutes, then invert.