No pics, but I recently did a peach upside-down cake in a 10 inch skillet on the Weber kettle. It was really good.
1/2 stick butter
2/3 cup brown sugar
14 oz. Can of Pineapple, Peaches, Apricots etc. ( I used some home canned peaches that were sliced)
Melt butter in 9 or 10 inch cast iron skillet
Add the brown sugar and stir until heated to a liquid consistency
Place your fruit of choice (drained) in a pattern of your choice on top of the butter/brown sugar mixture
1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/3 cup veg. oil
3/4 cup milk
1 tsp. vanilla extract
With a hand mixer, starting on low speed, beat ingredients together for 30 seconds.
When all ingredients are incorporated, beat on high for 3 minutes, scraping down sides as needed. Pour batter over the fruit/butter/ brown sugar mixture.
Cook over indirect heat, shooting for 350-375 degrees. It usually takes 40 minutes or so. I like to rotate the skillet after about 20 minutes. Take skillet off heat. Invert on a large plate or tray. Let sit about 5 minutes and then pull off skillet. Serve with whipped cream.
Last edited by Grain Belt; 08-28-2012 at 05:50 PM..