Friday Kitchen: Peach Upside Down Cake (EDM #133)

I have made this cake once a year for the past 25 years or so, always on a hot August day when the local peaches are ripe. The recipe is from the original “Joy of Cooking” cookbook. (It’s called French apple or peach cake in the book, but I always call it peach upside down cake.) Serve it warm with a scoop of vanilla ice cream and enjoy!

Peach Upside Down Cake
Sweet and rich.
A deep 8-inch pie pan
Preheat oven to 425 degrees

Grease the pan or ovenproof dish and cover the bottom well with:
Two cups or more sliced apples, peaches or other fruit

Sprinkle fruit with:
2/3 cup sugar
Cinnamon or nutmeg (I use both)
Grated rind and juice of one lemon

Dredge with:
1 Tablespoon flour

Pour over surface:
2 to 4 tablespoons melted butter

Prepare the following batter. Sift before measuring:
1 cup all-purpose flour
Resift with:
½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt

Beat and add:
2 egg yolks
1 tablespoon melted butter
¼ cup milk

Beat these ingredients with swift strokes until blended. Cover the fruit with the batter. (The batter is skimpy and will be hard to spread-you don’t have to cover every peach slice.) Bake the cake for about 30 minutes. Reverse it on a platter. Cool slightly.