Tuesday, September 14, 2010

TWD—Spiced Peach Upside-Downer

This cake was supposed to be the Cranberry Upside-Downer for Tuesday’s With Dorie.  Cranberries say holidays to me.  They aren’t quite in season yet.  Plus, I don’t want them to be—I’m still “playing” summer.  It’s supposed to be in the high 80’s all week!

We’ve sure had some great peaches lately.  Kevin’s brother gave us a box of peaches from their tree.  Those were some of the best peaches I’ve ever had.  It’s amazing how much more flavorful fruit is when it comes from homegrown and cared for trees!

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I made this Spiced Peach Upside Cake after Sabrina from Superfluous chose Cranberry Upside-Downer.  With some of the peaches we received from Blaine, I decided to make peach butter.  I’m sorry that I didn’t write down the recipe, which I kind of made up as I went along.  But I did get the gist of the idea from www.pickyourown.org.  Basically, I just peeled and diced 25 peaches or so and put them in the crockpot with about two cups of sugar and some spices such as cinnamon, nutmeg and ginger.  I left that in the crockpot for the better part of a day.  That evening I took about half the mixture and pureed it in the blender.  I wanted some to be smooth, as a “butter” would be and I wanted some left chunky.  Both made close to a quart each.  The smell throughout the house alone was worth making the peach butter!  In fact, the next morning, I put the pureed butter back in the crockpot just to simmer it some more for the smell alone!  (It tastes great, too!)

Last Friday I was asked to help with a dinner for a neighbor who had a death in their family.  I quickly volunteered to make dessert and a salad.  I made this (pictured above) Spiced Peach Upside Down Cake that day and I sweetened up some cream and whipped it and sent it off to the neighbors.  I almost felt a little bummed (and worried) that I had no idea what the cake tasted like and if it was good or not.  But I was happy with how it looked, so I figured it couldn’t be bad. 

The only 8 inch round pan I had was a springform pan, so I double lined it with foil and proceeded as directed, sort of.  I followed the recipe, but decided to do the top/bottom different.  Instead of melting the butter and cooking the sugar with it, I just melted four tablespoons of butter (six seemed like a lot!) and poured it into the pan.  Then I sprinkled three tablespoons of brown sugar over that.  I sliced up a few peeled peaches and lined those around the pan as well as sprinkled 1/3 cup (instead of 1/4 cup) of toasted chopped pecans around the pan.  Then I also spread one cup of the chunky peach butter over that.  I made the cake batter just as instructed and spread it in the pan.  The cake took 54 minutes to bake, smelled great and came out of the pan beautifully.  I haven’t asked the neighbor if they liked the cake as I thought that was certainly unimportant compared to their family loss. 

But I did keep wondering how it was.  So Monday I caved in and made the cake again.  This time just for fun I made the cake in a six inch pan and three four inch pans that I have. 

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I forgot to add the chunky peach butter to the six inch cake (bummer!) and will say after tasting both that the cake is definitely better WITH the added spicy peaches.  I only put half a tablespoon or so of melted butter in the bottom of each of the smaller pans and about half a tablespoon of brown sugar.  So I’d like to convince myself that these cakes are much more healthy—that and I used 2% milk instead of whole milk.  Little rebel me.  ;) 

I made some ice cream to go with the cake on Monday.  I wanted to see what the peach butter would be like in an ice cream.  It’s GOOD!

Spiced Peach Butter Ice Cream, by Katrina at Baking and Boys!

3 cups half and half

3/4 cup sugar

pinch salt

1 teaspoon vanilla extract

1 cup spiced peach butter (I used the pureed one)

Heat one cup of half and half on the stove in a saucepan with the sugar and salt, just until the sugar is dissolved.  Whisk together the remaining two cups of half and half, the vanilla and the peach butter in a medium sized bowl.  Pour the heated half and half with the dissolved sugar into the bowl and whisk to combine everything.  In a large bowl, make an ice bath.  Set the bowl with the ice cream mixture into the large bowl with ice water.  Stir the ice cream mixture every few minutes.  It becomes chilled in 10-15 minutes.  Churn in ice cream maker according to manufacturer’s instructions.  Freeze the ice cream in an airtight container.

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This is a great cake with many other fruity possibilities.  I love the bit of tartness in cranberries and will probably make this again when the season is right for it.  You can get the recipe for this cake on Sabrina’s blog (linked above).  Check out the TWD blogroll and see what the other’s have done with this Upside-Downer!

I’ll leave you with a beautiful sunrise we had here the other day!

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24 comments:

chocolatechic said...

I ended up going with pineapple.

It is just so good.

Peggy said...

I love the spiced peach idea. I could just eat anything with peaches on it. This was a great recipe.

Lisa Ernst said...

Peaches are probably my favorite fruit -- how about a peach upside down cake? Yes! This looks wonderful. I usually do the pineapple version, I have a vegan recipe that I'm fond of. The only problem I run into is that the pecans become really soggy when I include them with the butter/brown sugar sauce. Did your pecans say reasonably crisp?

Beth said...

That cake looks wonderful. I adore peaches, and this one looks like it uses them beautifully. I wonder if I can still find peaches at the farmer's market?

LDH said...

Yes, after seeing all of the wonderful peach versions for this cake, I just have to give it a try. Great time stopping by to visit with you and reading your great ideas!

Kindly, ldh

cindy said...

Peaches and peach butter sound delish. I'm sure the peach icecream threw it over the top! I loved the little cakes!

Eliana said...

Can I move in with you guys? Partly because I want to make sure I get a share of all the wonderful treats you make (like this beauty) and because I want to experience that sunrise in person.

Flourchild said...

How sweet of you to bake for your neighbors. Im sure they loved the cake.
It looks so good and the icecream looks yummy too!
Love the sunrise!

Clivia said...

I love the idea of peach butter, but you lost me at "peel and dice 25 peaches". You are a marvel of energy and your beautiful cakes and desserts are proof!

Paula said...

Never thought of using a fruit butter in ice cream. Inspired! I buy cherry butter all the time. Think that would work? Your peach cake looks butterscotchy delicious.

Jessica of My Baking Heart said...

You can just fed-ex some of that ice cream on down to Texas... :)

Beautiful cakes!

spike. said...

sounds great, especially with that ice cream!

Valerie said...

I love your mini-cakes! They're adorable. And I'm with you on not being ready to kiss summer goodbye just yet.

Becky said...

that's a great idea to use peach butter. i've never tasted it but totally want to now.

Gourmified said...

Spiced peaches, YUM! I did peaches, too. This was so delicious...and I used ALL the butter Dorie suggested...hey, we can be naughty once in a while right!?

Jeannette said...

yum!! i'll have to try your ice cream!!! it sounds SO good! thanks for sharing!

Mary said...

I went with peach too. I loved your spiced idea.

Anonymous said...

Congratulations on making one of the top food blogs!

Rita
Hawthorne, NJ

Shandy said...

Gasping over the photos of "all" your peach upside down cakes, the ice cream with sprinkled spice, the thought of your spicy peach butter AND that gorgeous sunrise! Catching my breath now, the little 4 - inch cakes are definitely more nutrious, I am sure of it =).

jillbert said...

What a lot of peach goodness! Cranberries do sound good, but it's hard to say goodbye to summer fruit, especially when you're lucky enough to get a bunch of peaches.

Tasty Eats At Home said...

I love peaches, so this is a great idea! And the fact that you made peach butter is an even yummier idea!

Avanika [YumsiliciousBakes] said...

Great choice. That butter sounds absolutely drool worthy!!

Kayte said...

So cute with their little round selves...delicious. The nuts look wonderful with the fruit on this. I am eager for cranberry season to arrive so I can try it with the cranberries as well.

Kayte said...

So cute with their little round selves...delicious. The nuts look wonderful with the fruit on this. I am eager for cranberry season to arrive so I can try it with the cranberries as well.