We have been galavanting around almost the entire month of July, and have to admit we are pretty thrilled to be centered at home for a bit. To kick off staying home, I thought I’d share a new favorite recipe for a Peach Bourbon Upside Down Cake which was created from our favorite upside down pineapple cake. We had friends coming to dinner a few weeks back, and nothing to serve for dessert except for a few scrappy peaches. Lucky for us, and now for you, I whipped up what has become a favorite recipe.
Let’s talk peaches for a bit, shall we? Last spring and summer, I kept a secret as I spent 6 months getting to know Andy Mariani, stone-fruit farmer extraordinaire of Andy’s Orchard. What prompted all these secrets? Well, I was thrilled when Spenser Magazine reached out to me to write and photograph a story about Andy. What provoked the story was the rare green gage plum that that he grows in the orchard.
After spending precious moments walking in Andy’s footsteps, learning how amazing stone-fruit is grown, I also learned that pretty much all of the fruit that comes from his orchard is outstanding. Not to take away from the Green Gage, as it was one of the most amazing pieces of fruit I have ever experienced, but we are talking peaches today. I enjoy a good peach, but never really experienced the perfect one until Andy handed me a sun-kissed Baby Crawford one early morning. The piece of fruit was the size of my palm, slightly yellowish orange, with a blush like a baby’s cheek it was warm, ripe and ready to be eaten. I took a nibble, juices running down my chin, I was completely smitten. The flavor and the scent were intoxicating, not like any peach I have ever experienced before. What makes Andy’s stone-fruit so special, well, you need to read the story to learn more about this wonderful man, and the gem of an orchard his calls home (there are 4 great recipes as well).
Summer Fest this week is about peaches. I have a few favorite stand-by peach recipes that I use when I am not going to enjoy them pure; but, decided after creating this outstanding upside down peach bourbon cake that I would save it until now. For this recipe, I used peaches what were ripe but still a little firm as hold up better during baking. As well I used Bourbon, but feel free to use milk if Bourbon isn’t your thing. I made the recipe both ways, and it came out perfectly. The cake is best served warm so be sure not to wait until the next day to devour. You will want the caramelized sauce to ooze over every bite.
Be sure to check out these other creative recipes using peaches from other Sumer Fest food bloggers. Next week is will be about eggplants, stay tuned.
Jeanette’s Healthy Living: Peach Kiwi Salsa
Chez Us: Upside Down Peach Bourbon Cake
The Heritage Cook: Grilled Peaches with Mascarpone Filling
Virtually Homemade: Peach Cobbler Muffins
Made By Michelle: Mint Peach Popsicles
Taste With The Eyes: The BLP Sandwich (Bacon, Lettuce and Peach)
Napa Farmhouse 1885: Healthy Peach Crisp Smoothie
Red or Green: Spiced Peach Daiquiri
Feed Me Phoebe: Peach Lassi
Domesticate Me: Grilled Halibut Tacos with Peach Salsa
Weelicious: Kenya’s Peach Cake
Blue Apron Blog: Seared Trout with Peach and Arugula Salad
The Sensitive Epicure: Grilled Peaches with Greek Yogurt, Honey, Lime Zest and Vanilla
Daily*Dishin: Blackberry Cheesecake with Fresh Peach Topping
Devour: Chia Seed Pudding with Peaches
FN Dish: 5 Unsung Sides of the Summer Peach
Upside Down Peach Bourbon Cake
- 3 medium peaches, cut into medium slices
- 1 stick unsalted butter
- 1 cup packed light brown sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup bourbon or milk
Preheat oven to 350°F. Butter bottom and sides of a 8 or 9 inch cake pan.
- Lay the peach slices over the bottom of the baking pan.
- Melt 1 stick of butter in a saucepan.
- Add brown sugar and simmer over moderate heat, stirring, 5 minutes.
- Remove from heat.
- Pour over the peaches.
- Sift together flour, baking powder, and salt.
- Beat butter in a large bowl with an electric mixer until soft, then add the granulated sugar.
- Mix until light and fluffy.
- Add eggs, 1 at a time, beating well after each addition.
- Add the bourbon along with the vanilla, and mix for 1 minute.
- Add half of flour mixture and mix on low speed just until blended.
- Add remaining flour mixture, mixing just until blended.
- Batter may appear slightly curdled, this is okay.
- Spoon batter over the peach slices, spread evenly.
- Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes.
- Let cake stand in pan for 5 minutes.
- Invert a plate over pan and invert cake onto plate.