Peach upside-down cake

The cook, step by step.

1. 1

   Step 1

   Done

   To begin this recipe we first melt butter with light brown soft sugar and cane sugar in a pan on low heat until the butter is melted and it is a whole.

2. 2

   Step 2

   Done

   After this we take a piece of baking paper and cut out a round here which covers exactly the bottom of the cast iron skillet you use. Here we then pour the butter/sugar mixture and spread it well. Then we cut the peaches into slices and divide them nicely over the bottom.

3. 3

   Step 3

   Done

   After this we mix all the ingredients for the cake batter together and then we wrap the eggs 1 to 1 through until it is a nice smooth whole and really has a batter shape. We now spread this over the peach bottom with a pot licker and make sure that it is equally thick across the entire width.

4. 4

   Step 4

   Done

   Now we light the barbecue and go for an indirect setup and a dome temperature of 150 degrees Celsius. When this temperature is reached, the skillet goes on and we close the barbecue for an hour. After an hour we do a probe test in the middle with a satine stick. If there is no cake batter left on the pricker, the cake is ready and may be barbecued. If it's still sitting, you can cook the cake for a few more minutes.

   BBQ temperature: 150°C
5. 5

   Step 5

   Done

   Then let the cake rest for about 5-10 minutes before turning the skillet over a cutting board. The cake must now let go through the baking paper and land nicely on the cutting board. Cut it to pieces and serve it if it is still warm with a ball of ice cream, this is really so delicious! Enjoy!

   5m