Fresh peach upside-down cake recipe

Ingredients

• 2 cups small-diced peeled ripe peaches
• ½ cup firmly packed light brown sugar
• 2 tablespoons salted butter, melted
• 1 cup plus 1 tablespoon bleached all-purpose flour
• ½ cup (1 stick) salted butter, softened
• ½ cup vegetable oil
• 1 cup granulated sugar
• 3 large eggs
• ½ cup masa flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ cup whole milk
• 1 teaspoon vanilla extract

1. Preheat the oven to 350°. Coat a Lodge 9-inch cast iron skillet with cooking spray.
2. In a medium bowl, combine the peaches, brown sugar, melted butter, and 1 tablespoon flour.
3. In a medium bowl, beat the softened butter, oil, and granulated sugar together with an electric mixer fitted with a whisk attachment on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. In a small bowl, sift the remaining 1 cup all-purpose flour, the masa flour, salt, and baking powder together three times. Alternating with the milk, add it to the batter, beating with the mixer until smooth. Use a rubber spatula to scrape any batter down from the side of the bowl. Add the vanilla, and mix until smooth.
5. Spoon the peaches evenly over the bottom of the pan; pour the batter over the fruit. Place the skillet on the middle rack of the oven, and bake until the center of the cake springs back when touched or a toothpick inserted in the center comes out clean, 30 to 35 minutes.
6. Remove the skillet from the oven, and let cool on a wire rack for 10 minutes. Invert the cake onto a serving platter, and cut into wedges to serve.