It’s peachy right side up or down

Posted Sept. 11, 2009, at 5:14 p.m.
Last modified Jan. 30, 2011, at 11:49 a.m.

Who would guess that after such an awful summer full of rain, blights and plant viruses, slugs and puny crops, we would be deluged with peaches. But there you have it. Our trees are loaded, and so are several in the immediate and farther neighborhood. We are indulging in peachy dishes. I peel, lightly sweeten and chuck peaches and yogurt into the blender for a smoothie for an afternoon treat. We’ve had pie. We’ve eaten peaches with granola for breakfast and slurped them from our hands. I’ll do peach shortcake shortly. And my friend Sharon McCorison said, “Have you ever tried peach cake?”

She likes the cake because it is easy, easy. Sharon found it in the Silver Palate Cookbook, the “white one.” So I tried it out and served it for a company lunch I had recently. Since then I have fiddled with the recipe a bit. This cake really is a peach right side up cake: If you take the same ingredients, or nearly, and put them in the pan in reverse order, you’d end up with upside down cake. So let’s call it Reversible Peach Cake.

For some reason — probably superstition — I used light brown sugar in the Upside Down version of the cake. I bet you could get away with white sugar if you wanted.

Right Side Up Reversible Peach Cake

Makes 8 servings.

Cake:

1 cup flour

1½ teaspoons baking powder

½ stick butter

¼ cup sugar

1 egg

¼-½ cup milk

2-3 peaches, peeled and sliced

Topping:

½ cup sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg (optional)

½ stick of butter

Preheat the oven to 350. Grease a nine-inch skillet or baking pan. Sift the dry ingredients together. Cream the sugar and butter together and beat in the egg. Then add the dry ingredients alternately with the milk, beating well until you have a spoonable batter. Pour it into the pan and spread it to the edges, and lay the peaches on top of the batter in concentric circles. Bake for 25 minutes.

Meanwhile, cream together the remaining sugar, butter and spices. At the end of the 25 minutes, sprinkle the sugar topping over the peaches and bake for ten minutes or until a tester inserted comes out clean. Serve warm with whipped cream or a bit of ice cream.

Upside Down Reversible Peach Cake

Makes 8 servings.

Topping:

½ stick of butter

½ cup white sugar or light brown sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg (optional)

2-3 peaches, peeled and sliced

Cake:

1 cup flour

1½ teaspoons baking powder

½ stick butter

¼ cup sugar

1 egg

¼-½ cup milk

Preheat the oven to 350. Over a medium heat, melt the butter in a nine-inch skillet or baking pan and add the brown sugar and spices to it and mix until the sugar has mostly melted. Take off the heat and lay in the peach slices. Sift the dry ingredients together. Cream the sugar and butter together and beat in the egg. Then add the dry ingredients alternately with the milk, beating well until you have a spoonable batter. Pour it into the pan spreading it over the peaches. Bake for 25 minutes or until a tester inserted comes out clean. Serve warm with whipped cream or a bit of ice cream.

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