Scrumptious Sunday hosted by Meredith at Mercedes Rocks
6 tablespoons butter
¾ cup packed brown sugar
3 tablespoons lemon juice
2 tablespoons sugar
1½ cups flour
¼ teaspoon baking soda
½ cup butter, softened
½ cup sugar
½ cup sour Cream
1 tablespoon vanilla
1 teaspoon cinnamon
1½ pounds peaches, washed and sliced
Preheat oven to 350°.
In a 12 inch cast iron skillet, melt 6 tablespoons of butter. Stir in the brown sugar, cinnamon, lemon juice and 2 tablespoons sugar. Cook until mixture is bubbly and smooth. Remove from heat.
Mix the flour and baking soda, set aside. Beat butter and sugar in a large bowl on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture, alternating with sour cream, beating well after each addition. Add vanilla; mix well until batter is thick and fluffy.
Arrange peach slices in a circular pattern, overlapping slightly in sugar mixture in cast iron pan. Spoon the batter over the peaches making sure not to disturb the peaches.
Bake 30-35 minutes or until golden brown and toothpick comes out clean.
Cool in skillet 10 minutes.
Run a dull knife around the outer edge. Place serving plate over skillet. Carefully invert skillet to release cake.