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
- 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
- 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.