The upside-down cake, drop the mic!
Whoo whoo!
We make this right in the cast iron skillet.
Yeah, it's right in the cast iron skillet,
the whole thing.
I'm just starting by melting some butter,
and I'm gonna add some brown sugar,
a little, but yes, because we're sort of faking a caramel.
That's the other thing about upside-down cakes.
You make this saucy, caramel-ness,
that's gonna be at the bottom with the fruit.
And I mean, it's like old school, but it's perfect.
It's such a delicious way. It's comforting.
It really is.
So, brown sugar, a little salt,
and some lemon juice,
which sort of just help set the
peaches when you put them in,
and I'm gonna cook it, right here.
You can see that the sugar starts to melt really quickly,
and it makes this, lovely brown, buttery, caramel.
Mm! (audience applauding)
You can cook it out for just a minute,
and then once it gets
really soft... They're already down there
like, I'll eat my arm if you put it on there, Gail.
We'll just eat the caramel, and call it a day.
(Rachael laughing)
And then you just want to take slices of peaches,
and arrange them, exactly.
And you can do this in any fancy fashion.
Slice them in advance, You can also
but not too far. do it in a really
sloppy fashion.
It's your pineapple upside-down cake.
That's actually right.
And it looks good, and it tastes even better
either way at the end, 'cause they're gonna
roast down and cook out.
So I have them here, and then I'm gonna start on
the dry and wet ingredients that make up the batter.
So I have in here just butter and sugar,
and to them, I'm gonna make them a little bit fluffy,
and then I'm gonna add two eggs.
Is that butter and brown sugar, Gail,
or light brown sugar? This is brown sugar,
exactly, light brown sugar.
(mixer whizzing)
And once those are incorporated,
you can just turn it up a little bit.
I'm gonna add a little bit of full-fat sour cream.
Yum!
Under-rated, in baking. I love sour cream bake.
Yum.
Right?
(mixer whizzing)
And then, just a little bit of vanilla.
You know, half teaspoon, teaspoon, or so.
I'm gonna just
measure it like that. A splash.
A little splash again, just again to add some flavor,
and you can see that it's getting really battery and wet.
And then I'm gonna just give a quick whisk to
my dry ingredients.
I have some baking powder, baking soda, all going in.
So, all-purpose flour, ground ginger.
Oh I love ground ginger!
A little bit of that twist.
This is the update, so I do a lot of different spices
in the batter.
I could do cardamon, cinnamon, as you can see here.
Yum. Ground ginger, I just think
goes great with peaches.
A little salt, I'm just gonna stir it up,
and then I'm gonna add it, very carefully,
so as to be graceful on television.
We'll see how this goes.
You know how this would go at my house, right?
It snowed in the pantry.
(audience laughing)
That's why I'm always like, eek,
the moment, the moment.
Because you wanna make sure
that it comes together really quickly.
So here's my batter.
It looks perfect. Very simple.
Turn off this heat, and then I'm literally just gonna
pour and spread the batter over.
Now don't worry if it is sort of clumpy, 'cause you know,
it's a batter. It'll even out
in the oven, right? That's right.
It totally smooths out in the oven.
And with that, you put it in your 350 oven,
It cooks for about 45, 50 minutes.
'Til it's kinda golden
and a little firm Exactly, it gets golden,
you stick a toothpick in it, and make sure that the
toothpick comes out clean.
You don't wanna go too far into the caramel,
'cause then you'll be confusing the not clean
for the caramel.
You can spread that out
a little if you want. Sure, sure baby.
It comes out of the oven.
It looks like this, golden and beautiful,
and the key is you wanna invert it,
and that's sort of the moment.
And full disclosure, this is real, live situation,
so this could not work. We don't know that
this will work.
(audience laughing)
We're just gonna take it for reality, people.
Let's do it.
(audience applauding)
I've cooled it.
Thank you. Turn this on?
Yes please.
I've cooled it completely.
This is my trick to getting the inversion to work.
Cool it 100% completely, so that it is
totally cool to the touch, then put it on heat,
just, for like, ten seconds,
just so that the caramel starts to loosen a little,
but everything else is still intact.
You're kinda coaxing it
along. That's right, that's right.
You're giving it a little love.
That's it, and then, we're gonna just make it happen.
You wanna do this?
Yeah.
I don't wanna be responsible, Gail!
I'm gonna move things out of the way.
Let me get it out of the way.
(groaning)
But this is also kind of the fun
of why I love this cake so much.
There is this moment of, "Oh my goodness, oh my goodness."
I'm gonna go like this.
You got it? Yeah.
Oh, oh, oh, oh, oh!
Guys! That's a wascally wabbit.
Boom! Boom!
(audience applauding)
It just slid right out.
(audience cheering)