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Peach Upside Down Cake

Peach Cake

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.

A happy sight

-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.

Caramel and peaches

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.Batter

– 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.

Pouring the batter

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