July 11, 2016
Georgia Peach Upside Down Cake is one of the most delicious desserts you will ever taste. Upside down cakes are not just for pineapples…ya’ know? Georgia peach season is my favorite time of year. It lasts from June 1st to August 30th each year. The peaches I used on this upside down cake, are from Lane Southern Orchards, a 3000 acre family run peach farm in Fort Valley, Georgia. I’ve had Duke Lane on my radio show a number of times over the years.
When we think of peaches, we usually think of cobblers, pies and preserves, but they are so good with savory dishes as well. Not too long ago I made a Georgia pecan crusted chicken for a catering event topped with bourbon peaches…it was decadently luscious. When you are grilling out, try them cut in half and pitted (leave the skins on), brushed with a bit of melted butter, charcoal grilled and topped with vanilla or peach ice cream.
You’ve got to try the peach melba recipe below – it’s a killer.
- 1 cup (2 sticks) salted butter (room temperature)
- 2 cups sugar
- 4 eggs (room temperature)
- 1 cup whole milk (room temperature)
- 3 cups sifter all purpose or cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons real vanilla extract10 whole peeled and sliced Georgia peaches
- 2 cups light brown sugar
- 2 sticks melted butter
Preset oven to 350 degrees
Spray (with baking spray) or butter two 10” round cake pans, or one 9” x 13” rectangle cake pan. Melt 2 sticks butter and equally distribute melted butter in the two round pans or put it all in the rectangle pan top with brown sugar and mix until thoroughly combined. Top with sliced peaches – you may place in a concentric circle or however decorative pattern you desire.
In a mixing bowl add room temperature butter with the sugar and beat on medium high speed until light and fluffy. Add eggs one at a time, and beat again until light and fluffy – about 3 to 4 minutes. Sift flour, baking powder and salt. Add vanilla to the milk. Stating with the flour mixture, add 1/3 to egg sugar butter mixture, mix slowly on low speed, add 1/3 milk, then continue the process until the flour and milk is completely combined.
Please do not overmix the batter once the flour is incorporated for over beating makes the cake tough.
Pour equal amount of the batter in the peach prepared round pans, or all the batter in the rectangle pans. Do not overfill. The batter should come no more than a ½” to the top of the pans – giving it room to rise.
Place cake(s) on foil lined baking sheet and bake approximately 40 to 55 minutes. Longer it using a rectangle pan – or until the cake is golden brown and a toothpick inserted in the middle come out clean.
Let rest for 10 minutes. Place a rimmed cake plate, one that will fit the size of the cake(s) with at least 1” overhang, directly on the cake pan(s) – get a firm grip of the plate and the pans, and in one swift motion turn the pan upside down so the cake falls onto the plate.
Peach Melba is a delightful dessert that is truly worth serving to your family and friends, especially during summer peach season.
- Place one pint fresh raspberries with one cup sugar in a heavy bottomed pot over medium heat stirring until well combined and the raspberries are completely cooked down, soft and syrup-like
- While hot, but off the stove, add in 1 pint of fresh raspberries and 2 tablespoons Grand Mariner orange liqueur – stir until well combine – let cool to room temperature
- Generously top warm peach upside down cake with Haagen Dazs Vanilla or Peach Ice Cream, Liberally spoon raspberry sauce over cake and ice cream and serve immediately