Cast Iron Pour-Over Peach Cake
By Stephanie PixleyPublished on July 13, 2017
Time
1¼ hours, plus 1 hour cooling
Yield
Serves 6 to 8
Ingredients
½ cup sliced almonds, toasted2 tablespoons unsalted butter, plus 6 tablespoons melted and cooled1 cup (7 ounces/198 grams) sugar Salt 1 pound (454 grams) peaches, halved, pitted, and cut into ¾-inch wedges, or 12 ounces (340 grams) frozen sliced peaches, thawed and drained1 cup (5 ounces/142 grams) all-purpose flour 1 teaspoon baking powder ⅛ teaspoon baking soda ⅛ teaspoon ground nutmeg ½ cup whole milk 1 large egg plus 1 large yolk1 teaspoon grated lemon zest 1 teaspoon vanilla extract
Before You Begin
If using frozen peaches, be sure to thaw and drain them before using; otherwise they will produce a mushy cake. Serve with whipped cream.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Pulse almonds in food processor until finely ground, about 10 pulses; set aside.
- Melt 2 tablespoons butter in 10-inch cast-iron skillet over medium heat. Add ¼ cup sugar and pinch salt and cook, whisking constantly, until sugar is melted, smooth, and deep golden brown, 2 to 4 minutes. Off heat, carefully arrange peaches cut side down in tight circle around edge of skillet, overlapping as needed. Arrange remaining peaches in center of skillet.
- Whisk flour, baking powder, baking soda, nutmeg, ¼ teaspoon salt, and ground almonds together in large bowl. In separate bowl, whisk milk, egg and yolk, lemon zest, vanilla, remaining 6 tablespoons melted butter, and remaining ¾ cup sugar together until smooth. Stir milk mixture into flour mixture until just combined.
- Pour batter over peaches and spread into even layer. Transfer skillet to oven and bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 30 minutes, rotating skillet halfway through baking.
- Using potholders, transfer skillet to wire rack and let cake cool for 10 minutes. Being careful of hot skillet handle, run paring knife around edge of cake to loosen. Place wire rack over skillet, and holding rack tightly, invert cake onto rack and let sit until cake releases itself from skillet, about 1 minute. Place rack over baking sheet to catch drips. Remove skillet; gently scrape off any peaches stuck in skillet and arrange on top of cake. Let cake cool completely, about 1 hour. Serve.
Time
1¼ hours, plus 1 hour coolingYield
Serves 6 to 8Ingredients
½ cup sliced almonds, toasted
2 tablespoons unsalted butter, plus 6 tablespoons melted and cooled
1 cup (7 ounces/198 grams) sugar
Salt
1 pound (454 grams) peaches, halved, pitted, and cut into ¾-inch wedges, or 12 ounces (340 grams) frozen sliced peaches, thawed and drained
1 cup (5 ounces/142 grams) all-purpose flour
1 teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon ground nutmeg
½ cup whole milk
1 large egg plus 1 large yolk
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
Ingredients
½ cup sliced almonds, toasted
2 tablespoons unsalted butter, plus 6 tablespoons melted and cooled
1 cup (7 ounces/198 grams) sugar
Salt
1 pound (454 grams) peaches, halved, pitted, and cut into ¾-inch wedges, or 12 ounces (340 grams) frozen sliced peaches, thawed and drained
1 cup (5 ounces/142 grams) all-purpose flour
1 teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon ground nutmeg
½ cup whole milk
1 large egg plus 1 large yolk
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
Ingredients
½ cup sliced almonds, toasted
2 tablespoons unsalted butter, plus 6 tablespoons melted and cooled
1 cup (7 ounces/198 grams) sugar
Salt
1 pound (454 grams) peaches, halved, pitted, and cut into ¾-inch wedges, or 12 ounces (340 grams) frozen sliced peaches, thawed and drained
1 cup (5 ounces/142 grams) all-purpose flour
1 teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon ground nutmeg
½ cup whole milk
1 large egg plus 1 large yolk
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
Why This Recipe Works
Upside-down cakes are a classic skillet dessert, since the pan helps precook and caramelize the fruit, bringing rich, deep flavor to the dish. A pineapple topping on a basic yellow cake is classic, but we looked to almonds and peaches to jazz things up. The key to a great upside-down cake lies in the balance between the cake and the fruit. Ground almonds contributed great flavor to our cake, and they also added structure to help the cake support the fruit. A simple technique turned out to be the best option for the fruit: We made a caramel in the skillet, then nestled sliced peaches in it across the bottom of the pan. We poured the cake batter over the peaches and baked the cake for 25 minutes; after 10 minutes of cooling we inverted the skillet to reveal golden-brown, caramelized edges and juicy peaches above a sturdy but tender cake.
Before You Begin
If using frozen peaches, be sure to thaw and drain them before using; otherwise they will produce a mushy cake. Serve with whipped cream.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Pulse almonds in food processor until finely ground, about 10 pulses; set aside.
- Melt 2 tablespoons butter in 10-inch cast-iron skillet over medium heat. Add ¼ cup sugar and pinch salt and cook, whisking constantly, until sugar is melted, smooth, and deep golden brown, 2 to 4 minutes. Off heat, carefully arrange peaches cut side down in tight circle around edge of skillet, overlapping as needed. Arrange remaining peaches in center of skillet.
- Whisk flour, baking powder, baking soda, nutmeg, ¼ teaspoon salt, and ground almonds together in large bowl. In separate bowl, whisk milk, egg and yolk, lemon zest, vanilla, remaining 6 tablespoons melted butter, and remaining ¾ cup sugar together until smooth. Stir milk mixture into flour mixture until just combined.
- Pour batter over peaches and spread into even layer. Transfer skillet to oven and bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 30 minutes, rotating skillet halfway through baking.
- Using potholders, transfer skillet to wire rack and let cake cool for 10 minutes. Being careful of hot skillet handle, run paring knife around edge of cake to loosen. Place wire rack over skillet, and holding rack tightly, invert cake onto rack and let sit until cake releases itself from skillet, about 1 minute. Place rack over baking sheet to catch drips. Remove skillet; gently scrape off any peaches stuck in skillet and arrange on top of cake. Let cake cool completely, about 1 hour. Serve.
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