Peach Upside Down Cake #CakeSliceBakers

August 20, 2021

This month I was drawn to the Peach or Mango Upside Down Cake primarily because it looked like a recipe I could easily adapt for camping. I've made cobblers a few times in my handy-dandy cast iron pan, and this recipe followed a similar process and uses ingredients that I generally have on hand.

The recipe has you melt butter and brown sugar in a cast iron frying pan, adding your sliced fruit, and letting it cook for a few minutes. You then top with a vanilla cake batter, bake for 30-35 minutes, let cool for 20-30 minutes, and then flip upside down for the great reveal!

Here it is fresh out of the oven.

I used nectarines instead of peaches as we had received a bunch of nice large nectarines in our produce box this week, and they wouldn't need to be peeled. Two large nectarines was enough. When I flipped the cake out, I had a small bare spot on the top where I'm guessing I didn't have a slice of fruit. I think it's probably important to crowd the pan a bit when you place the fruit slices in the melted butter/sugar mix.

The cake was good. The cake itself was a serviceable vanilla cake. This let the flavor of the fruit really shine through which worked well for me as my fruit was freshly picked and very flavorful. I think you could add some spices to the cake mix if your fruit was not quite as fresh or you were using frozen fruit.

I will definitely put this recipe in my camping file. For those interested, I would prepare it just like I would if it was going into the oven. I would then spray a piece of foil with Pam, cover the pan, and place it on my camp stove set low.

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