Add a Taste of the Orchard to a Traditional Favorite

California Cling Peach Upside Down Cake 

As the season changes, take comfort in a classic favorite, an upside down cake, but with a flavorful twist: California Cling Peaches.  Developed by the pastry chef for the California Cling Peach Board, this recipe combines America’s favorite fruit with a quick and delicious cake using ingredients found in most pantries.  

Upside down cake becomes a delightful dessert when combined with canned California Cling Peaches.  Harvested at the peak of ripeness and canned within 24 hours, California Cling Peaches maintain their fresh flavor and add year-round, summertime goodness to recipes.    

Perfect for entertaining or to satisfy a “comfort food” craving, this recipe uses simple ingredients to create an elegant presentation without the gourmet fuss.  Served warm or cold, the California Cling Peach Upside Down Cake is sure to be a favorite treat among family members and guests and can be served as a sweet indulgence any time of day.  

For more information on California Cling Peaches and quick and easy recipes, visit www.calclingpeach.com.



Courtesy of the California Cling Peach Board

Servings: About 10

 

Ingredients:

2 ounces unsalted butter
3/4 cup light brown sugar
2 cans (15 oz.) California Cling Peach slices, well drained
1/2 cup (4 oz.) unsalted butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon almond extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk

Directions:

Cut butter into small pieces and place in 9-inch round cake pan.  Cover butter with brown sugar.  Place pan on top of the stove burner on medium-low heat.  Melt butter and sugar together, stirring frequently, until completely dissolved and mixture is hot and bubbly. You will have made a caramel.  Cool mixture; arrange peaches in a circular pattern on top of the caramel.   Set aside. 

In a large bowl, use an electric mixer to cream butter.  Beat until smooth. Add sugar and beat until light and fluffy, about 2 minutes.  Beat in eggs, one at a time.  Add almond extract. 

In a medium bowl, stir together flour, baking powder and salt.  Starting with the flour mixture, alternately add dry ingredients and milk to the butter mixture until all ingredients are combined.  Do not overmix. 

Pour batter into cake pan and spread evenly over peaches. Bake for 40-45 minutes or until done.  The cake will be golden brown on top. 

Cool cake in pan for 15 minutes.  Loosen edges with a knife and invert onto serving platter.  Serve warm or cold.  It is delicious by itself or dress it up with slightly sweetened whipped cream.  

Makes 10 servings.