Title: Caramelized Peach Up-Side Down Cake
Categories: Cake
Yield: 1 Cake
| 3 | | Whole peaches, cut into |
| 2 | | Inch wedges |
| 1 1/2 | c | Sugar, in all |
| 1/4 | c | Butter |
| 1 | tb | Olive oil |
| 1 | ts | Vanilla |
| 1 | | Egg |
| 2/3 | c | Milk |
| 1 1/3 | c | Flour |
| 2 | ts | Baking powder |
| | | Salt |
| 1/2 | c | Caramel sauce in squeeze bottle |
| GARNISH |
| 1 | | Scoop peach ice cream |
| | | Fresh mint sprigs |
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 2-3 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 25-30 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.