Fresh Harvest Peach Upside Down Cake

Peach Upside Down Cake
Peach Upside Down Cake

One of the first cakes that I ever made on my own, without the help of my grandma, was a pineapple upside down cake. It was ridiculously sweet but super simple to make and a staple in our home economics class. As far as instruction was concerned, it was pretty much a no brainer for the teacher and an easy victory for the fledgling bakers.

Basic white cake with canned pineapple and a maraschino cherry topper.
Ewwwwwww! Just the thought of eating a Maraschino cherry now turns me green.

Now that I am grown, (and I use that word loosely), I have a more refined palate. Or at least my cake eating counterparts do. I have sworn off cake, for the time being anyways, so baking this and NOT eating it was a challenge.

I am a lover of fresh. I love fresh veggies, fresh fruit, fresh made just about anything. I am also just back from a small excursion to the interior of British Columbia where it’s harvest time in all of it’s glory. But one can only eat so much fresh fruit in one sitting and are therefore forced to find a way to get the most out of this short season. So, if you are into canning and preserves, you can enjoy for months to come.

I brought back with me, a load of fresh picked peaches. Hot on the heels of my newest cake experiment (an absolutely scrumptious almond cake), I decided to add a little peachiness to the mix.

As a throwback to my joyous pineapple upside down cake days, I present to you, (drumroll please)………..

Peach Upside Down Almond Cake

It’s so delectable, it requires nothing more than a fork, but a little whipped cream wouldn’t be completely out of order!

Upside down peach cake made with fresh harvested peaches and marzipan batter
Upside down peach cake made with fresh harvested peaches and marzipan batter


One recipe Master Cake Mix
4 oz almond paste (Marzipan)
One large peeled, cored and sliced peach
3 tbsp unsalted butter
1/3 cup of brown sugar

1. Preheat oven to 350ºF (180ºC). 325F Degrees for convection

Convection Cake Temp
Convection Cake Temp

2. Topping:

Combine melted butter and brown sugar in a sauce pan and melt to combine fully. Mixture should resemble caramel. Be careful not to burn this mix. Let it cool slightly and spread into the bottom of 7″ parchment lined cake pan. Arrange your peach slices on top of sugar mixture. Set aside.


Caramel Sauce
Caramel Sauce

3. Cake:
Crumble the marzipan into the master mix and combine well. Prepare your batter according to the Master Mix recipe below.

4. Spread batter evenly over the peaches.

Almond Cake Batter
Almond Cake Batter

5. Bake in preheated oven for 50 to 60 minutes or until toothpick inserted in centre comes out clean.

6. Cool 10 minutes in pan, remove the parchment from around edges and invert onto a serving plate.

7. Gently peel back the bottom parchment paper and Voila! Peach Heaven!

Peach Upside Down Cake
Peach Upside Down Cake

My master cake mix is the base for all of the cakes that I do. You can add a variety of ingredients to create any cake you desire. For example, a little adjustment with some spices and grated carrot and you have a luscious carrot cake. Add melted dark Belgian chocolate, a shot of espresso and you have a most decadent moist chocolate cake.
I like the convenience of making it ahead and freezing it until it’s needed. You never know when the mood to bake a cake will strike and I’m always prepared! It’s also the perfect density for carving without sacrificing that wonderful mouth feel.

Master Cake Mix (Makes eight 7”x 4” rounds)
· 8 c. all purpose flour
· 1/4 c. baking powder
· 2 c. unsalted butter (may substitute vegetable shortening)
· 6 c. powdered sugar
· 1 tbsp. salt (optional)
Mix ingredients together. Make 8 equal portions of 3 1/3 cup each.
Will store 6 weeks or will freeze for 6 months.
***If you add 2 cups of powdered milk to your master mix, you can use water instead of milk when adding wet ingredients during cake making

To make Almond Cake add:

3 1/3 cups of Master Mix
with 4 oz. Marzipan mixed into it
1 1/4 c. buttermilk
1 tsp. vanilla
2 eggs, beaten

Mix ingredients until well blended. Fill parchment lined cake pan 1/2 – 3/4 full. Bake for 45-50 minutes on convection setting 325 degrees F

I really hope you are enjoying this season as much as I am. Please watch the posts in the days to come for more spoils of my harvesting. Fresh caking ideas to come!

Happy Caking


In Search of the Best Frosting

Best Frosting

My search for the best frosting has proven to be quite a challenge.  Now, with the warmer weather, there appears to be to have been a shift in people’s taste for icings.  My swiss meringue has always been a staple but recently has come under scrutiny forcing me to seek out a lighter and less buttery alternative.

I tried a few that would be eaten on naked cake…not under fondant.  Since I love sharing, here are my two top choices.

The first is a recipe that was given to me several years ago by a lovely Columbian lady.  She spoke no English but was a fiend in the kitchen and her cakes were nothing less than amazing.  She explained to me, through an interpretor, that this was the icing used in her home country. Being a very hot climate, it stood up well in the heat,  was light, fluffy and had a more subtle sweetness. I love this lady so much, sweet as pie. I did not have the heart to correct her English grammar, so you get the recipe just like it was given to me.


Mrs. Muneton’s Icing Meringue

1 lb granular sugar

6 egg whites

2 tbsp water

2 tbsp lemon juice


Whip the eggs to snow.

Apart, In a well clean aluminum pot, simmer sugar, lemon, and water until the sugar dissolves well and  mixture is little bit thick. (Note: Beware that this mixture not become dark) This hot mixture is gradually add to the egg whites while continuing to beat until you get medium consistency. If you want thick, you have to beat more.

I prefer to use hand blender. (Her words, not mine)



This next one I found on a little food blogging site by Andie Mitchell.  She had, like, a million really nice compliments about this recipe. (I exaggerate a little, but you get my jist) All those compliments could not be for naught….so I had to give it a try.  I have added compliment number 1 million and 1.


Andie Mitchell (Food Blogger)

Best Whipped Frosting (Ever)



  • 1 cup milk
  • 5 tablespoons flour
  • 2 teaspoons vanilla extract
  • 1 cup butter, at room temperature
  • 1 1/4 cups granulated sugar (not powdered sugar)


  1. In a medium saucepan, whisk one cup of milk with 5 tablespoons of flour. Heat over medium until the mixture begins to sputter, whisking constantly. Continue to stir as the mixture thickens. You will know it’s done when it reaches the consistency of thick cake batter, after about 7 minutes of heating and whisking. Stir in 2 teaspoons vanilla extract and set aside to cool COMPLETELY.
  2. Now, in the bowl of a stand mixer fitted with a whisk attachment, or using a hand held mixer, beat 2 sticks of softened butter (1 cup) with 1 1/4 cups of granulated sugar until light, fluffy, and white in color, about 3 solid minutes of beating on medium-high speed. You want the sugar to be totally incorporated into the butter.
  3. Be sure that the milk/flour mixture has completely cooled, and add it to the butter/sugar mixture. Beat all ingredients for about 1 minute on high speed, scraping down the bowl halfway, until they are smooth and well blended. The frosting should be as light and fluffy as whipped cream.



And there you have it. A slight skip off of the buttercream path. I’m still experimenting with flavor additions. I’ll keep you posted.


In the meantime, you might want to check my website for the addition of the New Cake Basics class. It’s the perfect primer if you’re just getting started in this cake decorating thing.


Happy Caking,