Peach Upside Down Cake

I fell out with peaches some time ago. I held store bought peaches to the high standard of the wild, organic peaches of my youth. That's unwise.

Grocery store peaches fail without any comparisons. I replaced peaches with nectarines.

A generous gardener gave me some organic peaches. Peaches so fragrant and juicy that they transported me to another time and place.

I should've just eaten them fresh out of hand. Who knows when and where I'll have the good fortune to eat such delectable peaches?

But I couldn't resist making a little Peach Upside Down Cake.

Peach Upside Down Cake

Text and Photo by Jac Kyles Baker

Makes one 6 inch cake

Ingredients

4 TB unsalted butter, melted

1/3 cup granulated sugar

1/2 tsp vanilla extract

1 egg, lightly beaten

1/4 teaspoon salt

2 ripe peaches, cut into small chunks*

1 TB light brown sugar

3/4 cup all purpose flour

1/2 tsp baking powder

Preparation

Butter a 6 inch round microwave safe pan.

Make cake:

Toss peach chunks with brown sugar. Spread peach chunks over the bottom of the prepared pan.

In a large bowl, stir flour and baking powder together.

In a separate bowl: beat sugar, salt and butter until light and creamy. Beat in egg until combined. Stir in vanilla.

Make a well in the bottom of the flour bowl. Add about a third of the wet mixture to the well. Stir in some of the flour. Repeat until a smooth batter forms.

Spread the cake batter evenly over the peaches to completely cover.

Microwave on MED HIGH (80% power)** for 3 minutes, checking cake's progress every minute. Test doneness by sticking a toothpick into center of cake; it should come out clean.

Cool pan on rack for five or ten minutes. Invert pan on a plate to remove cake. Remove cake from plate. Cool completely on rack.

Cook's Notes

* I peeled the peaches; I don't love the skins in baked goods. Don't bother peeling peaches if skins don't bother you.

** Microwave power varies. Adjust power and times accordingly.

Page updated

Google Sites

Report abuse