This recipe was made for summer in Texas. There is nothing better than a ripe, local peach this time of year. The ones I chose were a bit firm when I bought them because I wasn’t sure how soon I would be making my cake.
Well, they ripened up at warp speed on my counter so I had to hurry up and use them. I can’t believe it, but I had never made an upside-down cake before. I was really excited to make this cake.
Luckily the peaches were the only thing I had to buy, I had everything else on hand. The cake mixed up quickly and I had it in the oven in no time.
I didn’t overload the cake with the peaches, even though it was tempting to. Even still, I had to put a pan under the cake to catch some excess juices. I am used to underbaking my cakes and cookies a bit, so letting it go as dark as I did gave me a bit of anxiety. I let it cool overnight while I pondered my options for toppings.
I ended up skipping the whipped cream–it turns out my husband doesn’t like whipped cream (I’m just finding this out four years in??! 😉 and so I made a second batch of whiskey caramel to pour on top. I was kind of hoping that cooking the whiskey would burn off the alcohol and the kiddos could help us eat the cake, but the second I tasted it I knew that was not an option.
The cake was still very, very boozy and so the eating duties fell to the grownups. My husband really liked the cake a lot and didn’t seem to mind. I really did like it too and will make it again, but I have to say: I don’t think it needed the extra topping and I don’t know that I would bother with it next time. I really loved the cake and the peaches on their own: I loved the soft almond flavor and lovely texture.
All in all, another great Baked recipe–and I had enough peaches leftover to make a yummy smoothie for my boys for breakfast the next morning.
Go see how my fellow bakers did!
Next up: Mile-High Chocolate Cake with Vanilla Buttercream!!! (This is going to be a doozy, I need to get myself invited to a dinner party so I don’t have to eat a whole cake alone!)