Summer is here! I love the sun and the warm weather. I am they type of person who will never complain about the heat. I love it! It’s never too hot, humid or sunny for me. As long it isn’t pouring I spend every moment I can outside, and when I am at my desk I’m staring at the window wishing that I was outside. I love the green everywhere, the smell of gardens and fresh grass. Summer in Ontario is why I endure the long, cold winters.
One of the best things (among so many) about this time of year is all the fresh produce. Juicy fresh strawberries in June, and now that July has hit we start to get stone fruit. To me peaches just taste like the sun! I buy them as often as I can once the season hits. The recipe below is one of my favorite to use the season’s harvest, it is a crowd-pleaser and so classic that it never goes out of style. That’s right, 1950s style peach upside cake! I have eaten this recipe all my life. My grandmother made upside cake, and so did my mom. There are many takes on this timeless dish, but I have chosen to stay true to the version that I grew up on.
The recipe below is from “The Velvet Touch” cookbook. This gem was a flour recipe booklet that my grandmother loved. The caption below the recipe read “(a) Handsome dessert to serve at any table", How could I resist a description like that? I had a family party to attend on Saturday night, and this was perfect.
I am using peaches for this version, but almost any fruit will work. Apricots and nectarines are amazing. It doesn’t matter if your stone fruit is a bit under ripe. The long baking time will soften everything nicely. I also like to use fresh pineapple rings when stone fruit isn’t in season. Apples are great in the fall if you want a nice thanksgiving dessert, just be sure to slice them thinly. If you want to give this dish a retro feel add maraschino cherries in between the fruit slices. I don’t ever try to make this healthier by cutting the fat or sugar, so if you try that let me know how it turns out. I also don’t add any extra spices for this peach version, but a pinch of ginger would be lovely. Naturally cinnamon is a must if you decide to use apples.
Peach Upside Down Cake
3 TBSP Unsalted Butter
0.5 Cup Brown Sugar
1.25 Cups All Purpose Flour
0.75 Cups Sugar
0.25 TSP Salt
3 TSP Baking Powder
3 TBSP Softened Unsalted Butter
0.5 Cups Milk
Preheat oven to 350 degrees
Wash and slice your peaches
Melt 3 TBSP of butter with brown sugar in a small pan
Heat until mixture bubbles
Pour the butter mixture in an 8 inch square baking pan
Arrange fruit slices on top of the butter mixture
In a separate bowl add your flour, sugar, salt, and baking powder
Add soft butter and milk and beat vigorously for 2 minutes (use a mixture or egg beaters if you can)
Add in egg and beat for another 2 minutes
Pour batter over fruit
Bake for about 45 to 50 minutes
While sill warm turn out on to a flat plate
Serve warm with vanilla ice cream