Episode 1: Peach Upside Down Cake

Showing you how to make a Classic but with a Twist!

Peach Upside Down Cake

1/2 cup (1 stick) Unsalted Butter
1 cup light packed brown sugar
1 (20 oz) can sliced peaches
3 jumbo eggs, separated
1 cup sugar
4 tbsp. canned peach juice
1 cup self rising flour, sifted

Substitutions: All purpose flour or cake flour + 1 tsp baking powder. Fresh or Frozen Peaches instead of Canned. You can also use an 8 or 9 inch Cake Pan. You can also use Salted Butter instead of Unsalted.

Preheat Oven to 350 degrees

Melt butter in a large oven proof Iron Skillet; remove from oven then add brown sugar. Spreading evenly over bottom of pan of melted butter. Drain peaches reserving 4 tablespoons. Lay peach slices over the brown sugar mixture. Beat the egg yolks with a hand mixer in a medium bowl for 1 minute until it turns to a pale yellow color then add sugar and peach juice and mix until well combined. Sift the flour and stir it to the egg mixture. Beat egg whites in a Stand Mixer until soft peaks form. Fold egg whites into the flour/egg mixture and stir well. Pour cake batter over the peaches; spread evenly. Bake for 40-60 minutes. Remove from oven and let it cool. Flip cake over on a cake stand or plate. Serve with Whipped Cream or Vanilla Ice Cream.

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