This summer my son, Aanen, declared that peaches are his favorite fruit. Given the quality of the organic peaches from our co-op this year, he may be right– they’ve been perfectly ripe, juicy, and delicious. We’ve eaten so many in the last month– and not just for snacks. Turns out they’re perfect for baking (surprise!) as well.
I’ve made this cake twice in the last couple of weeks– and if the judgment of my family and neighbors is any measure– it’s fantastic. More than one person has mentioined that it’s one of the best cakes I’ve made. I agree, and it’s all about the peaches. This cake is adapted from a fellow Minnesota Food Blogger and friend, Zoe Francois. I’ve mentioned her before, though you may know Zoe from her well-known cookbook Artisan Bread In Five Minute A Day. She is an top-notch pastry chef who always has wonderful ideas on her blog, Zoe Bakes.
A few words about what makes this cake stand out. First, the sauce is unforgettable. The peaches, butter, and brown sugar meld together to create an amazing flavor. The addition of three tablespoons of whiskey adds additional complexity. Both times I’ve made it I’ve wanted to keep licking the spoon. Second, the flavors of the sauce combine with the caramel-like addition of browned butter in the cake. I’ve found that the toasty, nutty, carmel flavors of the browned butter make most any dish better. Here, it really acts as the framework– a subtle backdrop that accentuates the the peach, brown sugar, and whisky perfectly. Finally, I decided to toast and add millet, a whole grain, for a little bit of texture. As with most any grain, the toasting adds additional ‘toasty’ flavors. Here, it also provides a nice little crunch that makes this cake unique. If you don’t have access to millet, don’t worry. It’s not a necessity.
The Recipe: Upside-Down Peach and Cardamom Cake
Peaches:
2 tablespoons unsalted butter
3/4 cup brown sugar
pinch of kosher salt
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
3 tablespoons whiskey (substitute orange juice, if you don’t cook with alcohol)
1 pound peaches (about 2 1/2 large) Cut into slices, peelings can be left on. (Firm peaches will work well here, as they won’t break down as much)
Cake:
4 ounces (8 tablespoons unsalted butter)
1 cup (5 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon kosher salt
3/4 cup brown sugar
2 eggs at room temperature (To do this quickly: place eggs in a dish of warm water for roughly 10 minutes)
1 teaspoon vanilla extract
1/3 cup buttermilk (To make your own: mix 1 teaspoon white vinegar into 1/3 cup milk — let sit for 10 minutes)
1/3 Millet, toasted
To toast the Millet: Place millet into a small frying pan over medium heat, toast until golden and fragrant. Being careful not to burn. Remove from heat and set aside.
To brown the butter for the cake: Place butter into a small saucepan over low heat. Cook the butter until it is a beautiful caramel color and smells toasted, making sure to stir all the while. Being careful not to burn. There will be dark brown bits in the pan. Remove from heat and strain. Set aside to cool slightly.
To make the peaches: In a large skillet cook together the butter, brown sugar, salt, cardamom, vanilla, whiskey, and peaches. Cook them on low heat until the juice is as thick as maple syrup. I ended up removing the peaches so they didn’t fall apart and cooked the juices down a bit more.
Place the peaches and juice into a 8-inch round or square cake pan. (And if you’re a little bit neurotic like myself, you can make a pattern with the peaches while carefully trying not to burn your fingertips.) I also made it in a 9-inch cake pan and it turned out fine, if that’s all you have. The cake will not be as thick, but still delicious. (Note: Both times I made the cake, I didn’t butter the pan and it came out easily, but if you’re hesitant — feel free to butter away!)
Preheat oven to 350°F.
To make the cake batter: In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt. Set aside. Using a paddle attachment, on an electric mixer (a hand mixer will also work), beat together the browned butter that has cooled a bit, brown sugar, and vanilla. Add the eggs one at a time, making sure to scrape down the sides of the bowl after each one. Alternate adding the flour mixture with the buttermilk, starting and ending with the flour mixture. Finally, fold in the toasted millet with a spatula.
Place the batter evenly over the peaches and spread it out smoothly. Bake for 30-35 minutes or until the cake is set and a tester comes out clean. Let sit until the pan is cool enough to handle and invert onto a serving platter. I prefer to let the cake cool completely before serving. This cake begs to be served with a scoop of vanilla ice cream along side of it. Enjoy!
Source: Adapted from Zoe Francois at Zoe Bakes
As always, thanks for stopping by Relishing It today. This little blog has become such an amazing place for me to connect with new friends and still keep in touch with old ones. I am so happy to share it with all of you.
Laurie
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