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Peach Upside Down Cake

  • July 15, 2022

I don’t know about you, but when peaches are in season here in New Jersey, you won’t find any other fruit that’s as delicious, in my opinion. They’re juicy, full of fragrant flavor and plentiful — although this year, I’ve found that the cost has risen significantly (but what hasn’t?). In addition to eating them in my morning oatmeal, and just out of hand, I had to bake with some of them, and the combo of brown sugar, butter and peaches is hard to resist in this upside down cake. The recipe comes from Cake By Courtney but I skipped the vanilla and added Amaretto liqueur instead. The almond flavor is subtle, but detectable and adds even more reason to dig in for a second or third slice.

The cake has a fine crumb and tender bite to it, and it’s good the second day too, but like most fruit-topped cakes, it’s best eaten the day it’s made, especially fresh from the oven. A scoop of vanilla ice cream on the side would be most welcome too.

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Peach Upside Down Cake
 
Author:
Ingredients
  • FOR THE PEACHES
  • 2 cups (300 g) peeled and sliced peaches about 3 small to medium size peaches
  • juice of half a small lemon
  • 1 teaspoon (2.4 g) cinnamon
  • 3 tablespoons (42.4 g) butter
  • ⅓ cup (73 g) brown sugar, packed
  • 1 teaspoon Amaretto liqueur
  • FOR THE CAKE
  • ½ cup (113 g) unsalted butter, room temperature
  • ¾ cup (150 g) sugar
  • 2 eggs room temperature
  • 1½ cups (180 g) all-purpose flour
  • 1 teaspoon (6 g) baking powder
  • ½ teaspoon (3 g) salt
  • ¾ cup (180 g) buttermilk
  • 1 teaspoon Amaretto liqueur
Instructions
  1. FOR THE PEACHES
  2. Stir together the sliced peaches, lemon juice, cinnamon and Amaretto liqueur.
  3. Set aside.
  4. Melt the 3 tablespoons of butter in a cast iron skillet on medium heat.
  5. Once the butter is melted, add the ⅓ cup brown sugar.
  6. Cook, stirring frequently, until the sugar has completely melted. Add the sliced peaches and cook for another 1 to 2 minutes, just until the peaches soften a bit.
  7. Set aside.
  8. FOR THE CAKE
  9. Preheat oven to 325 degrees.
  10. In a medium bowl, whisk together the flour, baking powder, and salt.
  11. Set aside.
  12. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4 minutes.
  13. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  14. Stir in the Amaretto liqueur.
  15. Gradually add in the dry ingredients, alternating with the buttermilk, starting and finishing with the dry ingredients.
  16. Mix on low speed until just combined.
  17. Gently spread the batter in the cast iron skillet over the peaches.
  18. Bake for 40 to 45 minutes, until toothpick inserted into the center comes out with a few moist crumbs on it.
  19. Loosen the edges of the cake with a knife, then using oven mitts on both hands, place a serving platter over the pan and invert onto the serving platter.
 

Peach Crisp

  • September 2, 2008

Our friends were here for dinner Saturday night, and I had planned this dessert for them, but the peaches weren’t quite ripe. Instead we had the ice-cream that was meant to accompany the peaches, with a dense dulce de leche sauce my daughter had brought back from a trip to Buenos Aires. By Monday however, the peaches were perfectly juicy and ripe and ready for prime time, so I made the crisp. Of course by then, the ice-cream, which would have made a luscious topping, was all gone. Still, the peach crisp was delicious in its own right. But if you want to gild the lily, you can’t go wrong with a creamy vanilla ice cream on top.

Peach Crisp
(serves 6 people)

6-7 large peaches
1 T. lemon juice
1/4 cup white sugar
1/8 tsp. cinnamon
1 T. flour

Topping:
1 cup flour
1 cup oatmeal (not instant)
1/2 cup brown sugar
1/4 tsp. cinnamon
6 T. unsalted butter

Peel and slice peaches and mix with the lemon juice, sugar, cinnamon and 1T. flour. Place into a buttered, 4-quart casserole.

For the topping, mix flour, oatmeal, brown sugar and cinnamon, then cut in the butter. Use your fingers to evenly distribute the butter. Place on top of the peaches. Bake at 350 degrees for 1/2 hour. Wait at least 15 minutes before eating or it will be very runny.