Now, you wouldn’t think of Texas being known for peaches, but for about 6 weeks in May and June that changes. That’s when Fredericksburg peaches are in season. From the Texas hill country, some make it to grocery stores, but more often than not they are sold on the side of the road or at farmers markets.
Every year when I return from Maine to Texas, I take some of those wonderful wild Maine blueberries that, like the peaches, have a short season and are the best when it comes to taste. So, if Maine can go to Texas, why can’t Texas come to Maine?
There were no special plans for the peaches other than to enjoy them, however, the June issue of Southern Living featured recipes made with peaches which was a very good place to start. While the chicken and pork chops were real tasty, the hands down favorite was the peach upside down cake. Why is it that anything made with sugar is always the best?
What is different about this cake from the traditional upside down one is that you caramelize the white sugar before adding butter and brown sugar. The result is simply scrumptious, but, hey, let me not just describe the cake, try it for yourself. The recipe is quite simple and could I think work with any number of fruits. In case you don’t have the magazine, here’s the recipe.
Peach Upside Down Cake
4 medium peaches cut into 1/3″ slices
2 T. lemon juice
1 c. cake flour
3/ t. baking powder
1/4 t. baking soda
1 1/4 c. sugar
3/4 c. unsalted butter, room temperature
1/2 c. light brown sugar
1 t. vanilla
2 large eggs
1/2 c. sour cream
Preheat oven to 350. Toss peaches with lemon juice. Sift together flour, baking powder and soda.
Cook 1/2 c. sugar in a 10″ cast iron skillet* over medium heat, stirring occasionally with a wooden spoon until sugar melts and turns a deep amber color. Remove from heat; add 1/4 c. butter, stirring vigorously. Spread caramelized sugar to coat bottom of skillet and sprinkle with brown sugar. Arrange peach wedges in concentric circles over sugar.
Beat vanilla, remaining 3/4 c. sugar and 1/2 c. butter at medium speed until smooth. Add eggs, 1 at a time, beating until well blended. Add sour cream, blend. Gradually add flour mixture, beating at low speed until blended. Spoon batter over peaches and spread to cover.
Bake for 40-45 minutes or until golden brown and a wooden pick inserted into center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert cake onto a serving plate.
Serve with whipped cream if desired. It’s just as good all by itself.
*I didn’t have my cast iron skillet, and these substitutions worked fine. The sugar was caramelized in a 10″ skillet and the cake was baked in a pie pan. Be sure to mix the butter with the caramelized sugar before transferring to the pie pan otherwise the sugar will harden and not spread over the bottom.
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