Recipe: peach upside down cake
It would seem that everyone on the flats got word of the leaves turning and came in droves to the mountains over the weekend. Either that or they were looking for their final summer jaunt before the autumnal equinox arrives this Saturday. Bluebird skies and gold stands mark the start of my favorite season. We lose our daylight hours fastest this time of year.
cottonwoods gone yellow
sunsets don’t linger as long
We drove in the opposite direction from most of the traffic and joined my parents for dinner at our favorite sushi bar in Boulder. Fall is when they leave Colorado, because they aren’t big fans of winter. I think they had a nice summer here though, with all of the happy hours, exploring, dinners, lunches, visits, bottles of wine consumed, and Kaweah-time.
And the farmers market was abuzz with activity. People were looking to get their summer loving on, but it started to look like the season was winding down. At the northern end of the market, there was a sign where I normally bought my peaches, “Sold out! See you next year!” That was like a little knife in my gut.
greens, peppers, eggplants, onions…
and still some tomatoes
I promised if you came back today, I’d have something other than tomatoes. I did manage a few pounds of late season peaches from Colorado’s western slope. Sweet, juicy, almost buttery. Panic sets in when you realize these sunshiny orbs are on their way out for the year and a sudden urge to make yet another batch of jam overrides all reason. I did just that and still had a few pounds left over. It’s been a while since I’ve baked a cake…
peaches, butter, sugars, flour, milk, vanilla, eggs, baking soda, salt
There is an ever-growing list of recipes I want to make. I should say lists, because they reside on sticky notes – both virtual and physical, scraps of paper, notes on my iPhone, emails to myself. Fruity upside down cakes surfaced recently. They have great appeal because I’m more of a fruit girl than a cake girl and then there is that whole business of caramelized goodness. Why not use some of the last peaches?
melt the butter and brown sugar
cook until it bubbles
Something I learned about the peaches this summer was that different varieties marched through the markets. When I first got my grubby little hands on peaches for jamming in July, they were clingstone peaches. Good thing I was jamming them because it was like a peach murder scene trying to get those buggers off the pits. Thankfully, this late season batch was of the freestone variety – which easily releases from the pit and makes for pretty slices.
arrange in the pan
**Jump for more butter**