Upside Down Peach Cake!
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
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
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.