Peach Upside Down Skillet Cake
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Made with brown butter and peaches, this dessert is a favorite in our Summer Party Desserts class and the perfect dish to satisfy a summertime sweet tooth craving. A spin on the classic pineapple version, this recipe takes advantage of the season's harvests. And, honestly, who can say "no" to delicious caramelized peaches?
We modified this recipe from one found in “Pastry Chef’s Little Black Book I,” found and we hope you’ll enjoy it as much as we do!
Almond Financier Batter
260g unsalted butter
260g sugar
260g all purpose flour
100g almond flour
¼ teaspoon kosher salt
260g egg whites
10g or 2 teaspoons vanilla extract
60g honey
Peach Topping
100g or ½ cup sugar
4 tablespoons unsalted butter
7-9 yellow peaches
1x batch financier batter
Whipped Cream (Optional)
240g, or 1 cup, heavy cream
20g, or 2 tablespoons, powdered sugar
1-2 teaspoon ground ginger
Almond Financier Batter Procedure
In a small pot brown the butter until it is very dark brown. Strain and set aside.
In a mixer with a paddle attachment mix together the sugar, flours, and salt until well combined. Meanwhile, in a separate small bowl, mix together the egg whites, vanilla, and honey.
Steadily stream the liquids into the dry ingredients while mixing. When almost combined, stop the mixer and scrape the bowl very well.
Turn the mixer back on to medium and stream in the brown butter in 3 parts, scraping well in between each addition. On the final addition mix just until homogenous.
Cover directly with plastic and allow to chill before use.
Topping Procedure
Preheat the oven to 350° F.
To assemble/make caramel: Preheat a cast iron skillet over medium heat until well-warmed. Sprinkle in sugar and shake the cast iron to create an even layer of sugar. CHEF NOTE: if caramel is melting unevenly, continue to shake the pan or rotate as needed DO NOT MIX, allow to melt then caramelize naturally. When you have an even amber color, remove from the heat and immediately add the butter. Using a spatula mix until homogeneous and then leave to cool.
To prepare peaches: While the sugar cools, peel and slice your peaches. Slices must be at least a ¼” thick or they will be too mushy after cooking. Once all peaches are cut, create a tight, even layer on top of the caramel. CHEF NOTE: Remember this will be the top of your cake so precision is key!
To finish assembly: Cover the peaches completely and evenly with the financier batter, ideally using a small offset spatula to even out the top.
To bake: Place in a preheated oven, bake for 20 minutes then check and rotate/move the cake as needed. Bake until golden brown and set but soft, usually another 10 minutes but may vary. CHEF NOTE: If testing with a toothpick only cook until the toothpick comes out of the cake slightly tacky. If it comes out clean, the cake will be over-baked.
To make whipped cream: Whisk all ingredients until soft-medium peaks. Reserve until ready to serve.
To serve: Must be flipped out of the skillet when warm, not hot. Best served slightly warm as well but can be served and kept at room temperature for up to 5 days.
Recipe adapted from “Pastry Chef’s Little Black Book I”