Wednesday, February 4, 2009



Here is the second version of the Peach Cake as promised. You don’t think that I could possibly wait days before jumping into this project, now, do you? A girl’s gotta feed her family!

This time I decided to use jarred cherries instead of the peaches, just to jazz it up a bit (I love cherries). I also had about half a cup full of tiny blueberries lying frozen at the bottom of my freezer draw from who-knows-when and thought that they would be a tasty addition.


First things first :

I did not use a springform pan, but rather just a traditional cake tin. This one measured 9 ½” (24 cm) across the bottom and 2” (5 cm) high.

For caramel topping :

As promised, this time I did not melt the butter (which then in turn melted the brown sugar) when making the “caramel”, but instead I kneaded 4 Tbs (60 g) softened, unsalted butter with about 6 Tbs (90 or 100 g) soft, light-brown sugar and just pressed it as evenly as possible all over the bottom of the pan.

I then drained a jar of cherries – 25 oz (700 g) total weight, about 12 oz (360 g) drained – as well as I could (save the juice, you never know where it could come in handy!) and sprinkled them around the pan on top of the sugar/butter mixture, squeezing them a little to release as much excess juice as possible. I did the same with the few blueberries that I had.

For the cake :

Just prepare the recipe as directed for the Peach Cake, replacing the tablespoon of reserved peach juice with a teaspoon of vanilla extract. I guess, in theory, you could add 1 tablespoon of the juice from the cherries, but I really didn’t want a pink cake. Maybe for Valentine’s Day (though Valentine’s Day really does require chocolate!).

Spread the cake batter evenly and carefully over the sugar/butter topping and the fruit. Try and avoid pushing so hard that the cherries move around. Now bake in the preheated 350°F (180°C) oven for an hour to an hour and a half until the center is set. BE CAREFUL! Mine was finished in ONE HOUR!

Take the cake out of the oven and allow it to cool for 10 minutes on a cooling rack. Run and knife or spatula around the edge of the cake to loosen it and flip it over onto a cooling rack to cool completely. When it cools to room temperature, slide it onto a serving platter.

Seriously? The cherry-blueberry was fantastic! The peaches were really delicious and a bit cheaper in the end to use, but I so love cherries. They add a slight tang to the sweet. I will try this with fresh cherries in the summer. The cake did cook completely through in one hour, but I honestly preferred the texture of the first cake baked in the smaller pan, although this one was really good, too. I personally sensed a difference, though I don’t think JP did.

(And I want to apologize for the off color in these photos. As I was finishing up, I realized that I had forgotten to turn the overhead neon lights on in the kitchen and this, for some reason, made the photos come out with a yellow tinge. I am also trying to learn how to Photo Shop the photos all by myself!)


cooknkate said...

Um.....oh wow, I mean....uh....hmmmmm

dangit, that's rare when a recipe leaves me speechless.

asiangrrl said...

Man, Jamie. Keep cooking like this, and you could make me forget allll about chocolate. This cherry/blueberry concoction looks divine.

I thought the brown sugar was peanut butter at first, which seemed like a daring choice. Not sure how that would have tasted, though.

Aeroentropy said...

Jamie - lovely as always! I've never experimented with the upside down model, but I'm often looking for something to do with some fruit. I'll keep it in mind!

Maureen said...

Jamie, I love how you are not afraid to experiment. I hope someday to taste one of your wonderful concoctions in person!

dragonmom said...

Dang, girl! You keep this up and I might have to start baking, again.

Kevin said...

This cherry upside down cake looks great as well!

Eat It Brooklyn said...

Thank you so much on the compliments about my blog. Yours is incredible! Can't wait to try out this cake. It's making my mouth water! Thanks again! Happy Eating!

Maggie said...

It looks wonderful! I love upside down cakes and the mixed blueberries and cherries sounds delicious.

Hallie Fae said...

Wow that looks great!


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