The other day I went to my favourite little fruit and veggie market in Calgary and bought a few bags of Okanagan peaches. I’m probably a little bias because I love love love the Okanagan, but these peaches are off the hook. They are sweet, and juicy – just downright perfect.
So I searched the Internet for recipe ideas and decided I would go off the beaten path a little. The first recipe I decided to create was an upside down peach cake. I’m not a huge cake person, but I wanted to try something new and these peaches were too good not to use – so I just went for it.
It turned out pretty good for a first try, so good that I’m willing to share. My peaches stuck a little to the bottom of the pan, so I will rework how I would do that in the directions for you guys; but other than that – it’s a hit!
YIELD – 8 servings
- 4 peeled and sliced fresh peaches (I use BC Tree Fruit peaches from the Okanagan)
- 1/4 cup honey
- 1 tbsp. butter
- dash of cinnamon
- 11/2 cup flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/2 cup softened butter
- 1 tsp. vanilla
- 1 egg
- 1/2 cup almond milk ( I use Silk brand original almond milk)
- Preheat oven to 350F and make sure rack is in the middle.
- In a heavy bottom sauce pan on medium heat, melt 1 tbsp. butter. Add sliced peaches, honey and cinnamon and cook until peaches are soft and liquid has been absorbed. Set aside to cool.
- Meanwhile, in a large mixing bowl, cream honey, maple syrup and butter until well mixed. Beat in egg and vanilla.
- In a separate bowl, combine the flour, baking powder, salt and cinnamon; then add to creamed mixture alternately with almond milk, beating well after each addition.
- *Grease a 9″ spring form pan and pour batter in and set evenly. Spoon cooled peaches over top and arrange on an angle.
- Bake at 350° for 30-35 min. or until a toothpick inserted near the center comes out clean. If you would like to caramelize the peaches a little – turn your oven to broil for 1-2 min. Then let cool for 10 -15 min. before opening the pan. Cut and serve warm.
You will see in the pictures that when I made my cake, I put the peaches on the bottom and poured the cake mixture on top. Once the cake was cooled (although I don’t think I let it cool enough), I inverted the cake and the peaches were stuck to the pan bottom (even though I did grease the pan). So my suggestion is to cheat a little and put the cake batter in first and pour the peaches on top.
I hope you get a chance to make this delicious cake, it’s perfect for a sweet treat, served with vanilla ice cream or frozen yogurt. But, it’s also good for a sweet breakfast every once in a while.
Till the next recipe,