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An Upside-Down Breakfast

A cake stand doubles as a plate when the cake is this good.
A cake stand doubles as a plate when the cake is this good.

A slice of upside-down cake in a bowl for breakfast with coffee at the table? A nice idea.

A second slice of upside-down cake in a bowl while standing at the counter? Probably okay.

Ignoring the bowl and eating upside-down cake straight from the cake stand? This cake is so good, it’s a problem.

 

I adapted the “Joy of Cooking” recipe for Pineapple Upside Down Cake to accommodate some super-tasty Remlinger Farms frozen peaches I picked up to bring a little taste of summer into the January doldrums.

While I baked, my husband watched the Seahawks face the 49’ers. Just after we took the cake out of the oven and flipped it upside-down, the Seahawks‘ Richard Sherman flipped the football away from Michael Crabtree to secure the NFC championship and a trip to the Superbowl for Seattle.

Am I implying that my cooking is voodoo? Yes. Try it for yourself if you need a turnover in your life.

Me, I’ll be turning over a new leaf on that New Year’s diet resolution.

Peach Upside-Down Cake
adapted from Joy of Cooking Pineapple Upside-Down Cake
8 servings

Have all ingredients at room temperature, 68 to 70ºF.
Preheat the oven to 350º.
Use a 9 inch cast iron skillet like I did. Or, butter a 9 inch cake pan.

 

Thaw 2 cups of frozen peach slices on the counter.

Place in the skillet or cake pan:

3 tablespoons unsalted butter

Place the pan in the oven just until the butter is melted, or melt it on top of the stove. Tilt to coat all sides with butter. The extra butter will settle in the bottom of the pan. Sprinkle evenly over the bottom of the pan:

3/4 cup packed light or dark brown sugar

Place the peach slices in a ring in the center of the pan and fill the center with as many slices as will fit in one layer.

Whisk together with a fork:

2 large eggs
2 tablespoons buttermilk
1/2 teaspoon vanilla

Mix for a few seconds with an electric mixer in a large bowl:

1 cup all-purpose flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Add:
6 tablespoons (3/4stick) unsalted butter, softened
6 tablespoons buttermilk

Beat on low speed just until the flour is moistened. Increase the speed to medium, or high speed with a hand-held mixer, and beat for exactly 1-1/2 minutes. The batter will be stiff.

Add one-third of the egg mixture at a time, beating for exactly 20 seconds and scraping the bowl after each addition. Scrape the batter over the fruit in the pan and spread evenly. Bake until a toothpick inserted in the cake comes out clean, 35 to 40 minutes. Remove the cake from the oven and tilt the pan in all directions to detach it from the sides of the pan. Let cool for 2 to 3 minutes before unmolding. Invert a serving platter on top of the pan. Cover your hands with oven mitts and turn the cake onto the platter. Lift off the pan. If any fruit or nut pieces are askew, use a fork to push them back into place. If brown sugar is left in the pan, scrape it up and spoon it over the cake.

Serve warm or cool, plain or with whipped cream, on a plate or simply standing at the counter.

It’s that good.