There are now 2 cases of peaches on my kitchen floor, once I am down to one they will fit in the fridge and I will be able to slow down the preservation process but for now it’s in full swing. Regardless of the fact that I made a pie last night and there is still a bit less than half of it sitting on the counter I stubbornly decided to make yet another baked good this morning. One of my favorite fruit desserts to make, a thousand times easier and easily as impressive as pie is the upside down cake. This cake is generally made with apples – in fact, I had never tried it with anything but – but the peaches were calling and I figured I’d try it. The main concerns I have after making the switch are sweetness and structure. The peaches are much sweeter and mushier than apples so some of the steps have been modified a bit. I can’t wait to share my very favorite apple cake a bit later on this fall!
Peach Upside Down Cake:
3 large peaches
1/2 c. sugar
1/2 stick (1/4c. ) unsalted butter
1 t. cinnamon
2/3 c. water
– Preheat the oven to 350°F.
– Butter and sugar a 9″ cake pan.
– Place sliced peaches (no need to skin if you don’t want to) in a decorative pattern in the bottom, you should have two layers of peach slices.
-Melt the butter in a pan then stir in sugar, cinnamon, and water. Cook down into a caramel sauce (soft ball stage, or, when it looks good and if relatively thick).
– Pour sauce evenly over peaches in cake pan.
For the batter:
1 c. flour
1 t. baking powder
1/2 t. salt
2 whole eggs
3 egg yolks
1 c. sugar
1 stick (1/2 c.) melted butter
– whisk dry ingredients together in a small bowl
– whisk eggs, yolks and sugar together, gradually mix in dry ingredients.
– Gently stir melted butter into batter and mix together well.
– pour batter over peaches in pan and bake at 350°F for about 30 minutes but check often as I have found cooking time can really vary with this cake.