Peach season. I thought I was a lover of peaches until I met my husband and my son. More on that. These Peach Upside Down Cakelets take the glorious peach, cover it with cake batter, and then smother it with brown sugar. #obsession
Obsession puts it lightly. During the summer months we pick up a bunch of peaches from the Farmer’s market on Sunday, and Steves and Gavin wait all week, poking and pressing daily at the poor peaches to test ripeness. Often the peaches can take an agonizing 3-4 days to ripen, but oh boy, once they’re ripe – look out!
For this recipe use the peaches when the fruit is more firm than ripe. You can use whatever baking vessel works for you: a pie pan, a square 8×8 cake pan, or my preference, a mini loaf pan. I picked up a 12 loaf pan locally at Surfas, but you can find a variety of sizes online.
Cut parchment paper for each pan – I know it seems like extra labor but it really saves you in the end. Divide out the mixture of ingredients evenly between pans.
After baking, take extra care when extracting the peach cakelets. Serve up with a hot cup of coffee, close your eyes and even though it’s September, reminisce in summer.
Photos by: Maria Hedrick Photography