Ingredients
- 3 whole peaches, cut into 2-inch wedges
- 1 1/2 cups sugar, in all
- 1/4 cup butter
- 1 tablespoon olive oil
- 1 teaspoon vanilla
- 1 egg
- 2/3 cup milk
- 1 1/3 cups flour
- 2 teaspoons baking powder
- Salt
- 1/2 cup caramel sauce in squeeze bottle
Garnish:
- 1 scoop peach ice cream
- Fresh mint sprigs
Directions
Preheat the oven to 350 degrees. Butter a cast iron skillet. Coat each wedge of peach with 1/2 cup sugar. In a saute pan, heat the olive oil. Add the peaches and cook for 2 to 3 minutes or until the peaches caramelize. Remove from the pan and place in the greased cast iron skillet. With an electric mixer, cream the remaining 1 cup of sugar and butter together. Add the vanilla, egg and milk. Add the flour, baking powder and salt. Pour the batter over the peaches. Bake for 25 to 30 minutes. Invert the cake onto a platter. Place a slice of the cake on a plate. Drizzle with caramel sauce. Garnish with ice cream and mint.
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By SheridanMc
chandler, AZ
on October 24, 2010
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Very, very good. Easy to make and enjoy. My husband loves peaches and truly enjoyed this cake. It wasn't too sweet and we served with vanilla ice cream with out the extra caramel sauce. I also preheated my pan in the oven and it came out perfect.
Note to the person who added brandy and then thought it was too sweet: remember adding alcohol adds sugar as well as flavor. Just cut back on the sugar a bit if you are going to add booze! I put alcohol in almost all of my desserts and find that if the recipe didn't call for it originally I can cut about a tablespoon of sugar for each tablespoon of booze. :-
By mama2boys_1398855
Jamison, PA
on June 09, 2010
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Directions read "Coat each wedge of peach with 1/2 cup sugar." Probably should read "Toss peach wedges in 1/2c sugar, cream remaining 1c sugar with butter" or something to that effect. This may be why some folks think the recipe is too sweet. I have made this substituting canned peaches and GF flour and it comes out well. But I preheat my cast iron skillet along with my oven. So baking time is more like what is listed here.
By earharrison_112...
West Chester, PA
on June 08, 2009
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This was excellent!!!! Very, very easy with simple ingredients!!! Someone above said it was too sweet.... I don't think so at all. It is perfect. The only IMPORTANT thing is the time is definitely off. I have a hot oven and it took 45 minutes. It is really important to keep checking and be sure that toothpick comes out clean. If you need a quick, delicious dessert for a dinner this is it.
Read all 8 reviews