Peach Upside-Down Cake

If you're looking for a light dessert to showcase your fresh summer peaches, the search ends with this inverted peach pie recipe. This light and airy upside-down peach pie is incredibly delicious and knows how to please the crowd. The natural sugar found in peaches is caramelized in a cast-iron skillet to produce a glossy, decadent peach glaze. This inverted pie is not only fun, but also perfect for a summer picnic or get-togethers. Brush this heavenly peach pie upside down with fresh whipped cream and take a bite before it's been eaten.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. (This helps with cleaning.) Drizzle the peaches with lemon juice. Sift together the flour, baking powder, and baking soda.Cook 1/2 cup granulated sugar in a 10-inch-diameter cast-iron skillet over medium-high heat, stirring occasionally with a wooden spoon, for 10 minutes or until the sugar melts and turns a dark amber color. Remove from heat. Immediately add 1/4 cup butter, stirring vigorously. Brush the bottom of the pan with caramelized sugar so that it evenly covers the bottom, and sprinkle with brown sugar. Arrange the peach slices in concentric circles on top of the sugar mixture, overlapping as needed.Cut the vanilla pod lengthwise and toss the seeds in the bowl of a powerful electric mixer. Whisk together the vanilla seeds and remaining 3/4 cup granulated sugar and 1/2 cup butter on medium speed until smooth. Add the eggs 1 at a time, beating until smooth after each addition. Add sour cream and beat until smooth. Gradually add the sifted flour mixture, whisking on low speed until smooth and stopping to scrape out the bowl as needed. Spoon the batter over the peaches in the pan and spread it so that it covers. Place the pan on the prepared baking sheet.Bake at 350 ° C for 40-45 minutes or until golden brown, until a wooden stick inserted in the center comes out clean. Cool in a skillet on a wire rack for 10 minutes. Swipe the knife along the edge to loosen it.Carefully pour the excess liquid from the pan into a measuring cup and let it sit. (It's okay if you don't have any extra liquid left - it all depends on the juiciness of your fruit.) Carefully flip the pie onto a serving platter and drizzle with the remaining liquid. Allow to cool slightly (about 10 minutes). Slice the pie into slices using a serrated knife. If desired, sprinkle sweetened whipped cream on top and serve immediately.