Around here, peaches are coming into season!
This is means for the next few weeks,
they are on sale ... at the store, farmer's market, area orchards, etc.
I bought a few pounds at Checkers last week:
my intention was to surprise Eli with a peach pie - his favorite.
I think realized that I had no Crisco.
And since I had already made my weekly trip to the grocery store,
I needed to find something else special to make!
I pulled out Cake Keeper Cakes. A new cookbook I got several months ago and LOVE!
And found this recipe ... give it a try and enjoy!
Peach-Buttermilk Upside-Down Cake:
1/2 c. butter
3/4 c. brown sugar (I always use dark)
2 large peaches, peeled and cut into 1/2 inch slices
*Preheat oven to 375 degrees. Grease a 9 inch round pan and dust with flour. Heat the butter in a medium saucepan over med heat until foaming. Stir in the brown sugar, turn the heat to low and cook, whisking for 2 minutes. Scrape the mixture into the prepared pan and smooth. Arrange the peach slices in concentric circles on top of the sugar mixture. Set aside.
1/2 c. butter, softened
3/4 c. sugar
2 large eggs
1 tsp. vanilla extract
3/4 c. buttermilk
1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
*Cream butter and sugar together in mixer until fluffy. Add eggs, vanilla and buttermilk. Mix well. Dump in all dry ingredients and combine - mixing for 30 seconds. Spread batter over peaches. Bake until golden brown, 35-40 min (make sure you have a cookie sheet underneath - mine bubbled over along the edges). Transfer to wire rack and let cool 5 minutes. Invert the cake onto a plate. Yum! Author, Lauren Chattman