This blog focuses on what’s local and in season. I do make some exceptions, though: my wheat and flour do not come from local growers. I like bananas, avocados, and ginger, none of which grow anywhere nearby. And I love peaches from the Peach Truck – glorious peaches, trucked from Georgia right to my doorstep.
These peaches are just a few days off the tree! If the fruit is this fresh, and the truck brings them to a mile from my house, I think I’ll count them as “local enough”. And I sure will enjoy eating them. I’m working my way through a case of peaches – that’s 25 lbs . Let Peach Season begin!
I’ve been eating fresh peaches every day; who wouldn’t? I’ve made my favorite peach-oolong jam and a simple peach tart, both of which recipes are posted here already. And then there’s this caramel peach upside-down cake, which is a great reason to go out and find ripe peaches right now, if you don’t have a truck that brings ’em to you.
In one way, this cake is very simple: fresh peaches, a little bit of caramel, and a cardamom-kissed cake batter. The taste is delightfully complex, though. The slight bitterness of the caramel offsets the sweetness of the peaches.
It’s well worth turning on the oven, even if it’s a scorcher of a day and the A/C is running. The cake is best eaten the day it’s made, though any left over will be okay covered at room temperature over night. I can almost guarantee you won’t have a leftover cake problem by lunchtime!
prepare the pan and the peaches
Heat oven to 350 degrees. Butter a 10-inch pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well. Pit the peaches and cut into slices about 1/2-inch thick, then arrange the slices on the bottom of the pie pan.
make caramel
Put 1/2 cup/100 grams of the sugar in a small skillet or saucepan. Cover it with 1/4 cup/60 milliliters of water. Bring it to a simmer over medium heat, and make sure the sugar is dissolved – this takes about 5 minutes. Increase the heat to medium-high and cook without stirring until the mixture turns amber, about 5 minutes more. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
make cake batter
In a medium bowl, sift together the flour, baking powder and cardamom, and set aside.
In another medium bowl, beat together the butter and remaining 3/4 cup/150 grams sugar until light and fluffy. Beat in the eggs 1 at a time, then stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
bake until set, then cool and serve
Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack, and cool about 10 minutes. Run a knife around the sides to loosen the cake, then position a platter on top and invert the cake onto the platter. Lift off the parchment (the caramel will still be very hot!) If any of the peach slices stick to the parchment, lift them off carefully and replace them on top of the cake.
Serve the cake warm or cooled to room temperature.
Caramel Peach Upside-Down Cake
Ingredients
- ¼ lb unsalted butter (1 stick, 114g) plus more for greasing the pan
- 3 large peaches, ripe
- 1¼ cup granulated sugar (250g) – divided
- 1 cup all-purpose flour (120g)
- ¾ tsp baking powder
- ¼ tsp ground cardamom
- 3 eggs
Instructions
- Heat oven to 350 degrees. Butter a 10-inch pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well. Pit the peaches and cut into slices about 1/2-inch thick, then arrange the slices on the bottom of the pie pan.
- Make caramel: Put 1/2 cup/100 grams of the sugar in a small skillet or saucepan. Cover it with 1/4 cup/60 milliliters of water. Bring it to a simmer over medium heat, and make sure the sugar is dissolved – this takes about 5 minutes. Increase the heat to medium-high and cook without stirring until the mixture turns amber, about 5 minutes more. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
- Make cake batter: In a medium bowl, sift together the flour, baking powder and cardamom, and set aside. In another medium bowl, beat together the butter and remaining 3/4 cup/150 grams sugar until light and fluffy. Beat in the eggs 1 at a time, then stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
- Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack, and cool about 10 minutes. Run a knife around the sides to loosen the cake, then position a platter on top and invert the cake onto the platter. Lift off the parchment (the caramel will still be very hot!) If any of the peach slices stick to the parchment, lift them off carefully and replace them on top of the cake.
- Serve the cake warm or cooled to room temperature.