Elaine Marriott: Old-fashioned peach upside-down cake (recipe)

Well, our summer is now winding down and fall is definitely in the air, the cooler nights and mornings have been a fresh and crisp welcome.

In case you didn’t know Sept. 8 was Grandparents’ Day! Being a grandparent is a special kind of blessing. I love being a “Nana” that is what my grandkids call me. If you have a grandparent, I hope you celebrate them and the privilege of having them in your life. This is a great time to let them know how special they are. Hey, maybe you can bake them a Peach Cake!

Originally, I was thinking of sharing a “fall” recipe, maybe something quick and easy for the crockpot with this busy time of year, kids going to and from school, sports, and mom and dad from work to taxi-driver. It sure is a busy time for families. But, I changed my mind and decided to share this Peach Cake recipe instead. Next time, I will share some easy, quick, dinner ideas.

This is why I changed my mind, last Sunday I went to a Labor Day barbecue and I made this peach cake to share. It was delightful. It was like the end of summer with a touch of fall! The smell was amazing while it was in the oven baking. Fresh, ripe, summer peaches, with a hint of mouthwatering cinnamon and nutmeg. This peach cake is not too sweet, and has a nice texture. It really reminded me of a cake my grandmother would make and she was an incredible baker. The cake looked old fashioned and pretty too. It was amazing paired with vanilla ice cream.

Old-Fashioned Peach Upside-Down Cake

First step: Pre-heat oven to 350 degrees. Butter the bottom of a 9-inch cake pan. Butter a piece of parchment paper cut in a 9-inch circle. Put parchment in buttered cake pan. Butter the parchment too.

Second step: Wash three large, ripe peaches, do not peel. Slice and remove pit (about ½-inch thick). Arrange slices in cake pan in a decorative circular pattern. I like every part of the pan to be covered with the fruit.

Third step:

Make the caramelized sugar

½-cup of sugar

¼-cup of water

Directions: Stir the sugar and water together in a small sauce pan

Bring to a boil, stirring frequently

Continue to boil until the sugar water starts to turn an amber color. You will notice it thickening

When it turns amber, immediately remove from the heat

Gently pour hot syrup on the peach slices

Sprinkle a light dusting of cinnamon over the peaches and caramelized sugar.

Fourth step: Make the cake batter

Directions:

1 cup of flour

¾ teaspoon baking powder

¼ teaspoon nutmeg

Sift together dry ingredients into a small bowl

Fifth step: Mix softened butter with a mixer

Add ¾ cup sugar, mix well

Beat in 3 eggs, one at a time

Add dry cake ingredient, mix well

Sixth step: Pour cake batter evenly over peaches. Bake in pre-heated oven for 30-35 minutes, until tooth pick in the center comes out clean. Remove cake from oven. Allow to cool 5-10 minutes. Run a butter knife around the edge of the cake pan.

Seventh step: Put a plate on top of the cake pan. With hot pads, flip the cake over. Gently remove the cake pan and the parchment paper.

Lastly: Serve slices, warm or cold with vanilla ice cream