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Peach Upside Down Cake with fresh Fresno peaches

Posted on September 17 2014

Peach Upside Down Cake is the perfect breakfast of brunch cake to accompany a cup of tea or coffee.  Although  there is nothing more spectacular than taking a peach right from the tree and sinking your teeth into its juicy flesh, there is only so many fresh peached one can consume in a season.  
We always have many peaches left over from the harvest; many of them aren’t pretty enough to sell to the big guys which means we get to play with them.  We make peach preserves, peach candy, peach shaved ice topping and more recently Peach Upside Down Cake. Technically you can make this cake with any fruit; I use peaches because that’s what we have. This is also our fastest spoiling produce; everything else we grow on the farm can sit unspoiled for weeks if not months - oranges, persimmons, pumpkins, pomegranates, and corn - give weeks if not months of vitality before we have to use them. But not peaches.  
Below is dad picking some peaches that are left on the tree. He really enjoys when I take photos of him harvesting things. 
peach durazno
peach upside down cake pastel de durazno
peach upside down cake pastel de durazno     
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This recipe is form from Rick Bayless, “Mexican Everyday”. I find that I need to add more peaches if they are not exceptionally ripe. 

Peach Upside Down Cake recipe

  • 9” cake pan (at least 2” tall) or skillet. 375 degrees. 
  • Let cool 20 minutes.
  • 6 T butter
  • 1/2 cup brown sugar
  • 3-4 peaches (4 cups) diced into squares
  • 1.5 cup ap flour
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • ¾ cup white sugar
  • 1tsp cinnamon powder
  • 2tsp vanilla
  • 2 eggs
  • 1/2 cup buttermilk (3/4 cup heavy cream + 1T lemon)
  1. Melt butter in the cake pan until brown, pour into bowl.
  2. Using the same pan add the brown sugar, layer evenly then top with the peaches evenly.
  3. In the butter bowl add egg, buttermilk. Whisk.  Add the flour, salt, soda, vanilla, cinnamon powder, and baking powder, sugar.
  4. Pour over the peaches and bake for about 40 minutes until brown. 
You can also bake in a skillet.

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