Peach upside-down skillet cake from The Lee Bros. Charleston Kitchen by Matt Lee and Ted Lee

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 22, 2013

    I had execution issues with this cake-and the final result was soggy (albeit tasty). The batter appeared quite thin for an upside down cake-possibly because I added the peach juices after macerating them. (The recipe doesn't specify whether to drain the peaches or not, and in fact instructs you to use the same bowl for the batter that you use for the maceration without bothering to clean it. Based upon my results, drain the peaches!) Also, the recipe doesn't specify whether to only place a single layer of peach slices in the baking dish, or to use all of the peaches per the recipe. I used them all, and that likely caused problems too. If you use all of them (I wanted my peach dessert peachy), I would expect the cake to bake longer than the recipe indicates. Disappointing outcome, but the flavor is good so not a total loss.

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