To tell you the truth, the heading for this post was supposed to be “Baker’s Block”. I have ruined way too many recipes last week. I hope this is just a temporary phase.
First, I ruined Dorie’s Lemon Tart recipe from Baking: From My Home to Yours. It started as a lemon tart and by the time I was finished, there was a lemon and raspberry cheesecake/mousse/pudding/custard thingy in front of me. Don’t ask how; I am just too embarrassed to tell. Maybe later…
And then this upside down cake. I saw these tiny peaches at the market the other day and grabbed them instantly. Then I started thinking what I should prepare with the season’s first peaches and reached an extremely dumb decision: Upside Down Cake.
Don’t get me wrong, the taste was amazing but this is not a summer dessert at all. I wish my copy of The Perfect Scoop had arrived sooner (I will be exhausting the recipes in David’s book next month).
The lowest point in the process of preparing this cake was when I attempted to take out the stones. I think I poached the peaches way too long and they got kind of mushy. There was no way the halves were going to come out as identical twins. Thanks to the nature of the recipe, everything stuck together so it is hard to tell by looking at the finished product. By the time the pan was in the oven, I had no hope whatsoever. It was then I decided that the heading of my post should be “Baker’s Block”. That way, I would at least have something to blame.
Despite all this, the taste was good. Melted butter and brown sugar mixture on the bottom of the pan yielded a very strong and yummy sauce for the cake. Too strong for a summer day, but still good.
PEACH, RASPBERRY AND BANANA UPSIDE DOWN CAKE RECIPE
Ingredients
- 4 peaches, poached and halved
- 20 raspberries
- 2 bananas
- 2+1/2 cups flour
- 6 oz digestive cookie crumbs
- 3 tbsp butter
- 1/4 cup brown sugar
- 1/3 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1/4 cup whole milk
Method
- Preheat your oven at 350 F.
- Poach the peaches for 5 minutes.
- Line the bottom of a 10-inch spring form cake pan with parchment paper.
- Melt the butter over low heat and pour on the bottom of the pan.
- Sprinkle the brown sugar evenly on the bottom of the pan and arrange the fruit. Sprinkle cookie crumbs on top of the fruit.
- In a mixing bowl, beat the eggs with 1/3 cup sugar, add vanilla, milk and then the flour.
- Pour over the fruit and bake in the oven for 55 minutes.
- Invert the cake on to your serving platter and serve warm.
It may have been a result of a desperate moment, Cenk, but it certainly doesn’t look like it! 🙂
Great cake, I love its golden color!
Oh, I left a comment here but I guess it failed. I came back to copy the recipe.i had said in my comment that you are in artist in the kitchen. The ingredients are elements of your palette. Beautiful looking creation. The alchemy of flavours sounds great too.
Although I love eating it, I’ve never tried baking an upside down cake at home… Yours look really pretty, colours are so nice!
Thank you Valentina. I just came across your comments in the spam folder. I am using a plugin called Akismet, which filters all comments and decides which are spam and sends them to a separate folder to be deleted.
I usually check the folder before deletion but it is very hard to spot real comments between 500 other spam comments. So sorry if your comments do not appear instantly. Some of them may have been erased as well. If this is happening with other blogs too, then you should check your email settings. For some reason, Akismet determines your comments as spam (even though there are no links in your comments).
I have to try this. I’m in love with upside down cake at the moment and just made two versions of a coconut mango upside down cake. I made a banana upside down cake once just to use up the overripe bananas–it was nothing more than a simple cake batter and the bananas in the usual butter & brown sugar mix. It was delicious, as I’m sure this one will be.