Hatch recipes are history for a while – I’ve moved on to peaches. Throughout the summer I’ve found it interesting to see my fellow bloggers in different parts of the country blogging about peaches. Greg and Katherine over at Rufus’ Food and Spirits Guide: http://rufusguide.wordpress.com/ have blogged about peaches since late June. You can find recipes for yummy Peach Jam, Peach Margaritas and Deep Dish Peach Cobbler. They live in Arkansas. Sarah at Pearl & Pine: http://pearlandpine.blogspot.com/ posted about the cutest little Fruit Hand Pies, one filled with peaches, back in June. She resides way up in the north-west, in Seattle. The last one I’ll mention is Ryan whose blog is fittingly called Ryan Bakes, she’s from Virginia. Peach Blueberry Coffeecake, Peach Cherry Chutney with Breaded Pork Chops and Peach Salsa are a few of her posts from her “Peach Week” which started July 25. Summer and peaches seem to go hand in hand, no matter what part of the country we live in.
I started talking about peaches back in March when I first noticed my bees devouring nectar and carrying pollen to the hives from my peach tree blossoms. In early June I wrote about the first harvest of peaches from my trees, followed by a Peach & Mango Salsa recipe in mid-June, then there was Peachy Keen Cobbler, which I baked for my friend Linda from Rhode Island in late June. She writes a very informative blog, with delicious and healthy recipes called: http://vittlesandcommittals.blogspot.com/, check it out. At the end of August I brought out peaches from the freezer, (my own fresh frozen) for Peach-Hatch Salsa.
With the end of summer approaching I’m reminded of how quickly my peach season came to an end this year. I suppose lack of rain along with our soaring temperatures had something to do with it. Luckily I harvested a few pounds of peaches this summer and was able to freeze several bags to enjoy when old man winter rolls around. They sure came in handy last weekend when we were invited to dinner at the home of some dear friends to hear about their trip to Africa. I was in the baking mood and offered to bring dessert – a Peach Upside Down Cake. This cake is nothing like the old upside down cakes of the Baby Boomer (1946-1964) or Silent (1925-1945) generations. No canned fruit was used in the making of this cake. The peaches caramelize into perfection, the cake itself is light but holds up well to the peaches when flipped upside down. I’ll be bookmarking this recipe to use again and again. I loved hearing the compliments lavished on me when dessert was served, I admit the cake was a scrumptious!
Peach-Upside Down Cake
3/4 cup butter, softened, divided
1/2 cup packed brown sugar
2 cups sliced, peeled fresh peaches
3/4 cup sugar
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in a single layer over the sugar. (I inserted raspberries in-between peaches and in the center for a little extra color, this is optional)
In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
Bake at 350* for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
recipe from Taste of Home website