Part of the fun of making “blogging friends” all over the world is sharing recipes. My friend Pam, the “Georgia Farm Woman”, shared this wonderful recipe on her blog the other day. Of course, she lives in Georgia where the state produces over 130 MILLION pounds of sweet Georgia peaches every year! How I miss being able to get Georgia peaches here! Oregon is well known for producing delicious blueberries and scrumptious cranberries, but there is no rival to Georgia peaches! I decided to give this recipe a try in my cast iron skillet just as Pam did and it worked great. I love cooking in cast iron…reminds me of growing up in Tennessee and Mama’s wonderful cooking.
Peach Upside Down Cake
Preheat oven to 350 degrees.
Peaches (you can use 1 cup of FRESH or 1 small can). Drain peaches and save the juice. If using fresh peaches, mix with about 1/2 cup sugar and let set until you have juice from the peaches.
1/3 cup butter
1/4 – 1/2 cup chopped pecans (optional and I didn’t have any)
1/2 cup brown sugar
Melt butter in 10″ iron skillet (either on top of stove or in oven). Add brown sugar. Spread out in skillet. Add chopped pecans (optional). Spread peaches evenly over brown sugar mixture.
2/3 cup granulated (regular) sugar
6 Tablespoons of reserved juice from peaches
1 teaspoon vanilla extract
1 cup of SELF-RISING flour
In mixing bowl: beat eggs for 3-4 minutes. Gradually add 2/3 cup white sugar to eggs. Add the 6 tablespoons of the reserved peach juice and 1 teaspoon of vanilla extract. Mix well. Add 1 cup of self-rising flour and mix well.
Pour mixture over peaches.
Bake in preheated oven at 350 degrees for about 35-40 minutes. Invert onto plate. (Couldn’t find my large round platter, so we just scooped it out).
Especially good while still warm from the oven.
Thanks for the recipe, Pam!