I always thought I would turn an upside down cake into a big old mess...I could just see all the yummy fruit sticking to the pan. Luckily, I was wrong...It turned out perfectly. My sad cell phone picture doesn't quite do the peaches justice.
My mom sent us home from Travelers Rest w/ an entire bushel of peaches. We got them at a fruit stand on HWY 25. They told us they were grown near Gaffney.
I thought I just wanted to do some kind of quick bread...a nice sweet breakfast treat....but when I saw Deborah Madison's upside down cake recipe in Vegetarian Cooking for Everyone, I decided to give it a go. Madison gives the same basic upside down cake w/ variations using Peaches and Apples. The recipe calls for crushed almonds in the batter. She also suggests stuffing the spaces inbetween the peaches w/ pecans. Yum. My only regret is that I wish I had tried to squeeze in another peach or 2. Madison also suggests serving w/ either whipped cream or bourbon butter sauce. I really want to try the the bourbon sauce. I can't wait to do an apple upside down cake in the fall w/ caramel sauce.
There will be more peach recipes to follow. We're working on the peach ice cream right now!
