Grilled Peach Upside Down Cake
Indulge in the summer-perfect sweetness of a Grilled Peach Upside Down Cake, a show-stopping dessert that combines smoky, caramelized peaches with a moist, buttery cake. This recipe takes ripe, juicy peaches to the next level by grilling them to enhance their natural sweetness and impart a subtle charred flavor. Nestled atop a rich caramel layer made with butter and brown sugar, the grilled fruit creates a beautifully glossy topping when the cake is inverted. Baked in a cast-iron skillet, this recipe blends rustic charm with elevated flavors, while its fluffy vanilla-scented cake pairs perfectly with the smoky-sweet topping. Ready in just over an hour, this dessert is ideal for summer gatherings and shines when served with a dollop of whipped cream or a scoop of vanilla ice cream. Perfect for fans of upside-down cakes and seasonal produce, this grilled peach masterpiece will leave your guests begging for seconds.
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Recipe Information
Ingredients
- 4 whole ripe peaches
- 1 cup unsalted butter (divided)
- 0.75 cup brown sugar
- 1 cup granulated sugar
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 2 large eggs
- 1.5 teaspoons pure vanilla extract
- 1 teaspoon vegetable oil
Instructions
Preheat your grill to medium heat. Halve and pit the peaches, and lightly brush the cut sides with vegetable oil.
Place the peach halves cut-side down on the grill. Cook for 3-4 minutes, or until grill marks appear. Remove the peaches from the grill and allow them to cool slightly, then slice them into wedges.
Preheat oven to 350°F (175°C). In a 10-inch cast iron skillet or round cake pan, melt 1/4 cup of butter over medium heat. Stir in the brown sugar and cook for 1-2 minutes until the sugar dissolves and the mixture is bubbly. Remove from heat and arrange the grilled peach slices over the caramel mixture in a single, decorative layer. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the remaining 3/4 cup of butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter over the peaches in the skillet, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the skillet for 10 minutes. Run a knife around the edges to loosen it, then invert the cake onto a serving platter. Tap gently to release the cake from the skillet.
Let the cake cool slightly before serving. Serve warm with whipped cream or vanilla ice cream, if desired.
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 54.5 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 267 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
