Preheat oven to 350°F. Place butter in a well-seasoned 9- or 10-inch cast iron skillet and set it in the oven to melt. Meanwhile, in a small bowl, mix brown sugar and spices together with a wire whisk; set aside. Combine House-Autry Plain Hushpuppy Mix, granulated sugar, buttermilk, oil, almond extract, and eggs in a large bowl; mix until well combined. Remove skillet from oven. Sprinkle melted butter with brown sugar mixture. Arrange peach slices in a single layer on top of the sugar mixture. Pour batter over peaches. Bake 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and run a knife or spatula around the edges. Invert skillet onto a serving plate, leaving skillet over cake for 2-3 minutes. Remove pan and allow cake to set for 10 minutes before serving.
Skillet Peach Upside Down Cake
If your cast iron skillet is well-seasoned, your cake will come out easily without sticking. I use a piece of parchment paper on the bottom of my pan just in case…I don’t want all of my hard work to stick to the pan, especially if I’m having guests.
Servings:
8
Approx. Prep Time:
10 min.
Approx. Cook Time:
35 min.
Ingredients
1 1/2 cups Plain Hushpuppy Mix
1/4 cup butter
1/3 cup dark brown sugar, packed
1/2 tsp pumpkin pie spice
2 8-ounce cans sliced peaches, drained
1/2 cup granulated sugar
1/2 cup buttermilk
2 tbsp canola oil
1 tsp almond extract
2 large eggs, slightly beaten
1/2 cup toasted almonds (optional)
1/4 cup powdered sugar
Directions:
Meal Suggestions:
Just before serving, top cake with some toasted almonds, then sprinkle with powdered sugar.
