Upside Down Peach Cake!

We stopped at peach stand on the way home from the beach this year.  I wanted to try my hand at preserving some peaches for the coming winter.  Unfortunately our stop was ruined by the owner of the stand when she insisted that there was no way my son could be a boy because of his hair.  Even after I politely corrected her she insisted that I must be wrong and that he would make a beautiful girl.  She would just not stop being completely rude.  All of this to my son's face.  He ended up in tears over it.  Sadly, some people know no manners and it did provide an excellent lesson in how much value we should put in the opinions of others, especially when they don't know us at all. 

We got some ice cream and peaches and moved on.  Next year we will make a point of stopping elsewhere for peaches.

Anyway...trying to put that behind us and make good with our peaches I started hunting around for a recipe to use for a church potluck and stumbled on this vintage one from The New York Times. 
I love vintage recipes.  Uncomplicated and simple and almost always wonderful.

This recipe comes together easily, don't be intimidated by the caramel step.  You can do it! I believe in you!

Peach Upside Down Cake
You need: 
1 stick of butter, room temp (I always use salted)
3 large, ripe peaches pitted, skinned and sliced
1 ¼ cup sugar
1 cup of flour
¾ teaspoon baking powder
¼ teaspoon ground nutmeg
3 eggs

Heat oven to 350.  Line a 9 inch cake pan with cooking spray and a round of parchment paper. 

Arrange peaches in the pan.  

Add 1/2 cup of sugar and 1/4 cup of water to a pot.  Heat on medium high heat.  Stir until sugar dissolves and then only stir occasionally for the next 10-12 minutes.  Stay nearby and watch for the sugar mixture turn a pretty amber color.  Once it does that, immediately pour into the peaches in the pan. 

Combine flour, baking powder and nutmeg together, set aside. Cream together remaining sugar and butter.  Once smooth add eggs one at a time until combined.  Spread this mix over the peach/caramel mixture.  

Bake 35 minutes or so or until the center does not jiggle.  

Serve with freshly made lightly sweetened whipped cream .

A summer dream in a pan.  

The Best "From Scratch" Brownies

I'm forever trying to find ways to cut out processed foods and learn tasty recipes that can take the place of mixes that have who knows what in them. 

I've now found a brownie recipe that does just that!

It's tasty and the edges cook up all nice and chewy.  Yummmm! So much better than a box and you know exactly the quality of ingredients going into it!

Want to make some? Sure you do!

Yummy From Scratch Brownies

1 cup of butter melted
2/3 cup of unsweetened cocoa powder
2 cups of sugar
1 tsp of vanilla
4 eggs
1 cup of flour
1/2 tsp of baking powder
1/2 tsp of salt

Now, the way I do this is so that the edges and crust are nice and chewy and a little crystalized.  If you don't want it that way I'll tell you another way to do it.

Either way, heat oven to 350 and combine the dry ingredients together in a bowl.

If you want the chewy edge...melt the butter in a microwave safe dish, add in the cocoa powder and sugar, then vanilla.  Gradually add in dry ingredients.

If you want a less chewy, crystalized edge, melt the butter in a pan on medium heat, add cocoa and sugar until sugar is dissolved.  Move to a bowl and gradually add in dry ingredients.

Feel free to add in extras like nuts or chocolate chips or coconut! 

Pour batter into a greased 9 by 13in pan. Bake for 25-30 minutes or until the edges begin to pull away from the sides.

Enjoy! They are my favorite and a new "go to". :)  
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