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!
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
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.
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.
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!
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!