Caramelized peach up-side down cake

12 servings

Ingredients

Quantity Ingredient
3 Whole peaches, cut into
2 Inch wedges
1½ cup Sugar, in all
¼ cup Butter
1 tablespoon Olive oil
1 teaspoon Vanilla
1 Egg
⅔ cup Milk
1⅓ cup Flour
2 teaspoons Baking powder
Salt
½ cup Caramel sauce in squeeze
Bottle
1 Scoop peach ice cream
Fresh mint sprigs

Directions

ESSENCE OF EMERIL #EE2330

GARNISH

Preheat the oven to 350 degrees. Butter a cast iron skillet. Coat each wedge of peach with ½ cup sugar. In a saute pan, heat the olive oil. Add the peaches and cook for 2-3 minutes or until the peaches caramelize. Remove from the pan and place in the greased cast iron skillet. With an electric mixer, cream the remaining 1 cup of sugar and butter together. Add the vanilla, egg and milk. Add the flour, baking powder and salt. Pour the batter over the peaches. Bake for 25-30 minutes. Invert the cake onto a platter. Place a slice of the cake on a plate. Drizzle with caramel sauce. Garnish with ice cream and mint.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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