Peach Upside-Down Cake on the Grill

 

1

tablespoon butter

2

tablespoons packed dark brown sugar

2

cups sliced fresh peaches (3 to 4 medium)

1/2

cup granulated sugar

1/3

cup milk, at room temperature

1/3

cup plus 2 tablespoons canola oil

1 1/2

teaspoons vanilla

1

egg, at room temperature

1

cup Gold Medal® all-purpose flour

1

teaspoon baking powder

1/4

teaspoon salt

• 1 Heat charcoal grill. Grease bottom only of 8-inch square pan with butter (discard any unused butter). Sprinkle brown sugar evenly in bottom of pan. Arrange peaches in single layer over brown sugar.
• 2 In large bowl, stir together granulated sugar, milk, oil, vanilla and egg until sugar is completely dissolved. Beat in flour, baking powder and salt until well blended.
• 3 Pour batter over peaches in pan, covering peaches completely and smoothing batter with spatula or back of spoon.
• 4 Fill 8-inch square foil pan halfway with water. Place in bottom of grill; arrange hot coals around pan. Place grill rack on grill. Place cake pan on rack directly over pan of water. This will allow cake to cook evenly over indirect heat.
• 5 Cover grill, leaving vents open. Bake cake 40 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 45 minutes.
• 6 Run thin knife around edges of pan to loosen cake. Place serving plate upside down over pan; turn plate and pan over. Remove pan.