Chilton County Peach Upside-down Skillet Cake

by Chef

Serves: 8-12


  • 1 cup light brown sugar
  • 3 tablespoons butter
  • 6 peaches, halved and stone removed
  • ¼ pound fresh Rainier or Bing cherries, pitted
  • 3 eggs, separated
  • 1 cup sugar
  • ½ cup pear nectar juice
  • ¼ teaspoon salt
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon vanilla


Preheat oven to 350 degrees

In a 12-inch iron skillet, over medium-low heat, combine brown sugar and butter; cook until sugar is melted. Remove from heat. Arrange peach halves, face side down, over the sugar mixture; place a pitted cherry in between all the peach halves.

In a mixing bowl, beat egg yolks until thick and lemon colored. Add sugar, pear nectar, and vanilla; continue beating for 2 minutes. Sift dry ingredients together and stir into batter. Fold in stiffly beaten egg whites. Pour batter over the peach halves and cherries in the skillet. Bake for 25 to 30 minutes. Remove from oven, let sit five minutes, then cover with a plate, invert, and serve warm with whipped cream.