I had two large ripe peaches, a hankerin' to bake a cake, and a two hour pocket of time. I thought about a peach cobbler...a smallish one...and then I thought...hmmm, how about a peach upside down cake? I could use the same basic recipe as the fresh pineapple upside down cake. So, with that in mind, I got to work! As usual, I changed up a few things. I was getting out the brown sugar and saw some beautiful pecan halves my hubby had brought from Central Market in Austin. Hmmm, peaches and pecans...sounds good. I pulled up the recipe for the pineapple upside down cake and remembered that it had risen above the edge of the pan and formed a lip...I decided to adjust the amount of baking powder in hopes of that not happening again. I also adjusted the amount of cake flour out of necessity - I only had about 1/2 cup left! That's the problem with box containers...I don't always see when my ingredients are low. Oh well, I hope it's okay. I don't think it will really make a great difference - maybe the lightest change in density.
I read a great blog post from Paula Deen about the differences in flour. I'll link that here in case you are interested.
Anywhere - here goes!
PEACH PECAN UPSIDE DOWN CAKE
Adapted from recipes on MarthaStewart.com and JoyofBaking.com
|The toppings in the pan - ready for batter|
1/2 cup butter, cut into chunks (when I do it again, I will make this 6 tbsp)
1 cup tightly packed light brown sugar (when I do it again, I will make this 3/4 cup)
2 large freestone peaches, peeled, halved, and evenly sliced
1/2 cup pecan halves
1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees Fahrenheit and place rack in middle position.
Prepare 9 inch round cake pan by spraying with non-stick baking spray. I use Baker's Joy. (or you can lightly butter and flour cake pan instead).
Peel, halve, and remove stone from peaches. Slice each half in equal-thickness slices. Pat of excess juice with a paper towel.
|2 large peaches were perfect for this cake|
Place the butter and brown sugar in a small sauce pan over medium heat and stir until butter and sugar are melted together.
|brown sugar and cubed butter in the pan|
Stop stirring and allow to cook just until bubbles start to form around the edge of the pan - you can swirl, but don't stir. Remove from heat when you see bubbles forming around edge.
|Cook just until bubbling around edges|
Pour topping into pan and shake until evenly distributed.
Pat peaches dry and place evenly on top of the butter/sugar mixture.
Place pecan halves among the peach slices - inside up.
Place the cinnamon in your palm and pinch and sprinkle it lightly as fairy dust over the peaches and pecans.
|The last addition is a sprinkling of cinnamon|
YELLOW BUTTER CAKE:
1 cup unbleached all purpose flour
1/2 cup cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup butter - softened to room temperature
1 cup granulated white sugar
2 large eggs - room temperature
1/2 teaspoon pure vanilla extract
1 teaspoon pure vanilla bean paste
2/3 cup milk - room temperature
In a separate bowl, whisk together both flours, baking powder, salt, and cinnamon. Set aside.
|The dry goods|
In bowl of stand mixer, cream butter and sugar until fluffy (takes about 3 or 4 minutes).
|creamed butter and white sugar|
Add eggs 1 at a time until each is incorporated.
|Adding the eggs and vanilla bean paste|
Add vanilla extract and vanilla bean paste and mix until incorporated.
|Used both vanilla bean paste and a bit of vanilla extract - perfecto!|
|Eggs and vanillas beautifully incorporated into butter and sugar|
With stand mixer on low, add 1/3 of the dry ingredients and allow to incorporate.
Add 1/2 of the milk and mix to incorporate.
|Alternate dry goods with milk - ending with dry|
Add 1/2 of the remaining dry ingredients - mix to incorporate
Add the remaining milk and mix to incorporate.
Add the last of the flour and mix to incorporate.
|Scrape down the bowl and the batter is ready!|
Spoon batter carefully over topping and smooth with an offset spatula. (I decided to leave out about 1 cup of batter...I don't know if the peaches were thicker or what, but the batter seemed to come up too high on the 9 inch pan - I didn't want overflow)
Place cake pan on an edged cookie sheet in case topping bubbles up over the side (a common problem with upside down cakes - and this one did - hence my recommendation to reduce the volume of the topping in the future)
|In the oven, ready to go|
Bake 45-55 minutes (when tester comes out clean - be sure not to stick it into the peach stuff at the bottom).
|Good call on holding back some of the batter...this was perfect|
Allow cake to cool on wire rack for about 10 minutes. Run a sharp knife around the outside edges to ensure a good release. Turn cake onto serving platter. If any peach pieces get stuck, carefully release them with a spoon and place them back into their "spots". Be careful of the hot topping.
|Ahh, what a pretty cake - turned out on a cake round and cooling.|
I did have to clean off some excess topping that dripped overboard.
I pulled this cake, allowed it to cool as long as I could, hopped in the car, fought the traffic jam to the island on one of the last "summer" week-ends for Texas families (most schools start on August 22nd) and landed at Paragraphs on Padre Blvd. with only 15 minutes to spare. You see, the cake's destination was a meet and greet book signing for David Harry's new book, The Padre Predator. Due to a scheduling snafu I had two things scheduled simultaneously...but I sure didn't want to miss that book signing. When I asked the teen if he was going to eat any of this cake...and he said no (he doesn't like pecans nor peaches)...I thought "David and Mary - they like pecans - this cake is for them!" and I was glad that I just made it.
We all ended up eating the cake...there was only one lonely slice when I left. Maybe David will get to have it for breakfast :-) The cake was delicious - the crumb was moist and buttery and the topping was sweetly caramel with just the barest hint of cinnamon. I think all the "tweaks" were just right. Hope you give it a try and enjoy it!
Bon Appetit, Y'all!!!
Everyday Sisters Sharing Sunday #14