Fall is very much like Christmas to me. The peaches are in at the market, the apples are ripe and there are so many berries to can that I’m simply running out of room. But today I want to share a recipe for an upside-down cake using fresh peaches and a cast iron skillet. And of course, I use Colorado peaches while they are in season. You won’t find a better tasting peach anywhere.


  • 4 medium fresh peaches-unpeeled and sliced
  • 2 tbsp fresh lemon juice
  • 1 cup cake flour
  • 3/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 1/4 cups granulated sugar-divided
  • 3/4 cup unsalted butter-room temperature-divided
  • 1/2 cup light brown sugar
  • 1 Vanilla bean
  • 2 large eggs
  • 1/2 cup sour cream


  1. Preheat oven to 350 degrees. Line a baking sheet pan with parchment paper. This will be used in the oven to avoid any messy clean ups.
  2. This recipe called for the peaches not to be peeled, but that is your option. I made it with the peels on it was very pleasant. Toss the sliced peaches with the lemon juice to avoid browning.
  3. Sift flour, baking powder and soda together – set aside.
  4. Using a 10-inch cast iron skillet, Cook 1/2 cup granulated sugar over medium heat-stir occasionally with a wooden spoon. It may take up to 10 minutes, but look for a deep amber color and it is ready. Remove from the heat and immediately stir in 1/4 cup butter. Spread the caramelized sugar to cover the entire bottom of the pan. Sprinkle on the brown sugar. Arrange peach slices in a concentric circle over the sugar. Overlap as necessary – the first layer down is the most important as it will be the layer that shows when you invert it from the pan. So take a bit of time to arrange these to show nice. Any extras can be placed on top of the first layer and make the cake that much more delicious.
  5. Split the vanilla bean lengthwise and scrape out the seeds into a mixing bowl. If you don’t have a vanilla bean, substitute with 1 1/2 tsp vanilla extract. Beat in the remaining 3/4 cup granulated sugar and 1/2 cup softened butter. Add eggs, one at a time. Add sour cream, then gradually the flour mixture – take care not to over mix. Spoon the batter over the peaches and to the edge of the pan. Place skillet on the parchment lined baking sheet and into a hot oven. Bake  40-50 minutes at 350 degrees. Cool 10 minutes – run a knife along the outside to loosen any of the cake from the pan. Invert onto your favorite serving platter, preferably one with a lip. There will be juices from the peaches so plan for that as you invert it onto the serving platter. Best served with fresh whipped cream!

This is truly a winner folks!