If Vashon ever fancied a name-change, I would suggest Potluck Island, for we are a friendly folk who mark the march of time and life through communal sharing, dining, and covered dishes. We pride ourselves on bringing more to the table than chips and dip.
Peach upside-down cake has turned summer of potlucks right side up for this islander. Don’t get me wrong. I love pie, but it’s a four-hour construction project, whereas peach upside-down cake shines as an easy-to-make dessert basted in caramel, crowned with sautéed fruit, and chockablock with flavor and delectable texture. In just over an hour, a star is born.
The recipe also offers an added bonus of versatility; you can use any dense or stone fruit you want from apples, to quince to pears, apricots, nectarines and plums. As a seasonal heavy lifter, upside-down cake can take on just about any fruit, any time of year.
If you’ve never made an upside-down cake, here’s what to expect. You basically sauté fruit in a caramel bath, then top it with a creamy-thick cake batter, which is baked into a moist mattress of crumb saddling a motherlode of fruity madness. (Do I have you, yet?) You let it cool for 15 minutes, then put a plate over the baking dish or pan, and flip it carefully. The upside-down cake is born on the platter beneath and the angels will precede to sing, and you will begin to weep. Yep, that good. Serve with whipped cream, remain seated.
Here’s the recipe.
[gmc_recipe 18834]
Oh, my goodness, that looks to die for! I just had a late dinner, stuffed on good food, but the pictures and descriptions made me lust for such a dish… must make… must eat.
Thanks Michael, the late afternoon sun shooting through my kitchen windows sure made those photos shine!
Sooo, should I butter the bottom and sides of the cast iron pan before starting so that the batter won’t stick when I flip it? It looks wonderful, and I want to try it! Thank you for the recipe!!! PS, I love reading your blog!
Hi Diane, thanks for the kind words. And you don’t really have to butter the sides and bottom if you flip the cake when it’s warm and the caramel hasn’t set up yet. I do run a knife around the edge just as a loosening-the-sides precaution. If you let the cake cool to room temperature, it won’t likely come out easily or in one piece. 😉
Your recipe looks fabulous. I have also been baking upside-down cakes this summer. Last night’s bake has plums, nectarines and a few cherries for color. Making patterns with the fruit slices is fun and so pretty!
Thanks Nancy, great idea to mix up the fruit and create a fanciful pattern. What’s that saying, “We eat with our eyes!”
Such a lovely first sentence of your post. The upside down cake looks wonderful. Thank you…
Patty
Thank you Patty, I so appreciate you visiting the blog and of course, your kind words.
I can smell it from here!
I keep looking for the smellivision app, but to no avail. 😉
Buddy,
That is one good looking Upside Down cake.
I hope island life is good.
Please say Hello to Tom for me!
Tad
Hey Tad, Buddy here. Things are good, got a good spot for morning naps on the porch, I trick Tom into giving copious amounts of treats throughout the day, I pretty much have him wrapped around my finger. I’ll tell him you said hi…Buddy
I so want to make this. I pray we’ll be out of quarantine by the time peaches are in season. (my favorite season)
Hi Jane, I’m with you. I want free and unbridled access to as many summer peaches as I can eat and bake with. May normalcy come sooner than later. Take care!