Ingredients for Grilled Peach Upside Down Cake
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How to Make Grilled Peach Upside Down Cake
- Preheat your gas grill to medium-low heat.
- In a deep 10-inch cast-iron skillet, melt 4 tablespoons (1/2 stick) of butter over indirect medium heat.
- Stir in 1/4 cup granulated sugar and cook, stirring occasionally, until caramelized and light brown, about 5 minutes.
- Add a pinch of salt, 1/4 teaspoon ground cinnamon, and 2 cups of sliced ripe peaches.
- Cook until the peaches are slightly softened and caramelized, about 5 minutes. Do not overcook.
- Arrange the caramelized peaches in an even layer in the skillet and set aside to cool slightly.
- In a medium bowl, toss 1 cup chopped peaches with 2 cups granulated sugar and 1/4 teaspoon ground cinnamon.
- In a separate bowl, sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, whisk together 2 large eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chopped peach-sugar mixture.
- Gently fold in 1/2 cup chopped hazelnuts.
- Let the batter rest for 15 minutes.
- Stir the batter again and gently pour it over the cooled caramelized peaches in the skillet.
- Place the skillet in the center of the preheated grill over indirect medium-low heat. Close the grill lid and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the skillet for 15 minutes.
- Carefully invert the cake onto a serving platter.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
262g
Fat
33g
Carbs
34g
