Of Peaches and Upside Down Cakes

I seem to be talking about food a lot.

But to be fair, I’m on vacation and when I’m on vacation, I tend to cook and bake a lot more than when I work. It’s definitely a combination of having the time and not spending money on transport (ergo, spending that saved-up money on ingredients!).

This week, my household got bombarded with peaches. After relishing in it with some Fourth of July jello, we still wound up with too many peaches and not enough motivation to want to eat them all the time. I love my fair share of fruits, but even I can’t bring myself to stuff my face with peaches.

Up until I decided I’d bake it into a cake.

So this is what I did.

Peach Upside Down Cake

Confession, I’ve never done an upside down cake before. Well, most of the time I don’t do repeats of what I bake unless it’s one of the more popular bakes (like salted caramel or Irish car-bomb cupcakes…or toffee). But this was the first time that I’ve worked with fruit in my baking period, so it was interesting.

I got the recipe from Flavorite and didn’t really deviate from the recipe except for the sugar. One thing I will note is that I didn’t have brown sugar on hand, so I ended up using granulated sugar instead. The only thing I would have changed was the amount of batter and the lack of crispness at the top. There was too little batter to the amount of peaches I used, and the top was sweet, but had a weird peachy-gooey texture I wasn’t a fan of.

But at that point I’m just being nitpicky, because the cake pretty much disappeared within the day. So I guess it was more than just “really good”?

(At some point I’ll go back to doing book reviews, I swear!)

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