Peach Upside-Down Cake is an updated spin on the classic pineapple-upside down cake!
1 stick butter, melted
1/2 cup brown sugar
5 peaches peeled and sliced into 1 1/2 inch thick wedges
1 cup buttermilk
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350º.
Pour 1/2 of melted butter into 10" cast iron skillet or round cake pan.
Swirl pan until bottom and sides are well-coated with butter to prevent cake from sticking.
Sprinkle brown sugar evenly over the melted butter in the skillet.
Place peach slices on top of the brown sugar.
In a separate bowl, combine buttermilk, the remainder of your melted butter, eggs, sugar, flour, baking soda, and salt.
Whisk together until well-combined.
Pour evenly over the peaches and brown sugar layer in the skillet .
Place in the oven and bake for approximately 45 minutes to 1 hour or until toothpick or skewer inserted in the center comes our clean.
Allow to stand for about 5-10 minutes before transferring to a cake stand.
When ready to transfer, place cake stand on top of skillet then carefully flip to where the peach upside down cake comes out onto the cake stand.