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.
Fredericksburg peaches are not big and perfectly shaped like the ones most often found in the grocery, but their juicy sweetness leaves you wanting more and wishing the season were longer.
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.
This cake was so good, I made a second one a few days later, this time adding blueberries to the peaches. Next I’m going to try pears, maybe combined with raspberries. Oh yum!
Sharing this recipe at
Lulu's Musings 
I love Fredericksburg…well, really I love the Hill Country of Texas! Your peach upside down cake looks scrumptious. Lucky you to have Maine, also. I’ve never been, but would love to visit.
There’s a lot to like about the Hill Country, and you are right about my being lucky to spend time in Maine. That’s a dream come true.
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
That cake looks scrumptious! Thanks for the recipe.
I always wanted to visit this place and do some peach picking with my family. I only been to a few cities in the Hill country and each one as beautiful and unique. Next to the Philippines, I love Texas…so does my little boy who thinks he is really Texan, with or without his cowboy hat. Delicious dessert. I will have my wife check it out. I have a weakness for sweets. Have a beautiful day. Thanks.
http://thismansjourney.net/2012/06/13/weekly-image-of-life-happiness/
Looks delicious! I saw this recipe and thought about trying it soon as we have peaches here in abundance. Love this time of year!
You have to try the cake. Everyone will be wanting seconds, so you might need two!
It’s funny…I think of Texas every time I eat peach ice cream. Every 4th of July we made homemade peach ice cream out at the ranch when I was young. I love pineapple upside down cake and your peach and blueberry one sounds like a “must try”.
I totally get thinking about the fourth of July and peach ice cream. That was always a family favorite dating back to my grandmother.
It was so yummy!! Thanks for making it for our dinner at your house – dee- lish!!!
Peaches, just make me drool – nothing better than perfectly ripe juicy peaches, slightly warmed by the sun. But your upside down version looks scrumptious – I’ve seen a few recipes where you carmalise the sugar and butter, and what a winner this one is! And guess what I bought the most perfect pan in France, just for doing apple tarts or onion tarts. See I said this recipe was perfect!
You can’t miss with really good peaches.
Mmm, those peaches and that cake look so mouth-wateringly moreish!
I love your comment, the moreish part. My dad always said things tasted musty as in must he have some more!
What a pretty cake!!! I pinned it. Really looks so yummy.
Thanks for the pin. The cake is, indeed, yummy.
I love your addition of the blueberries to the peaches~ your cake looks beautiful and delicious! I love your cake plate too 🙂 I always look forward to Georgia peach season and am up for a good peach recipe!
Yes, I thought you’d like the plate!
We go to a farm in Fredericksburg every yesr to pick peaches off the trees! They really are amazing! I actually took a friend with me from Maine. She moved her when her husband’s residency brought them her. She agreed about our Texas peaches, and spoke highly of her Maine blueberries too. I must try this cake. My husband would adore it.
Texas peaches and Maine blueberries are a winning combination!
Oh yea, this sounds great! I’ve bookmarked it and will give it a try-thanks:@)
I hope you like it as much as I have enjoyed trying some of your recipes.
Oh, Lordy. To die for ! Perhaps a touch of powdered sugar too.
You need to talk someone into making this cake for you….it’s a winner.
Your Peach Upside Down Cake is just beautiful. Peaches are some of my favorite summertime treats and your recipe looks delicious. Sure wish I had a nice slice to go with my afternoon tea. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you Miz Helen. I appreciate so much your taking the time to stop by.
I love visiting Fredericksburg! Will get some local peaches later summer and try your wonderful recipe! Thank you!
Fredericksburg is a delight and so is the cake!
UMMMM I have been enjoying the sweetness of those peaches for the past week…..UMMMM
Take some of those peaches, Kim, and make the cake. Your family will be glad you did!
Great pics and presentation!
Thanks….the cake was good, too!