For as long as I remember, my Mom would anxiously await ‘local peach season’. A road trip to Bray’s Orchard in Beford, KY would eventually result in basketfuls of peaches and a flurry of sugaring and freezing for later use. Peaches on top of vanilla ice cream would follow. Yum! Syrupy yellow and red peaches melting the icecream into a bowl full of drippy, creamy delight.
Much later in life, I learned the difference between ‘cling stone’ and ‘free stone’ peaches. The ‘cling stone’ varieties come first. Delicious and welcome after months of peach deprivation. A bit longer to ripen, ‘free stone’ peaches make eating out of hand a bit easier, and slicing for pies and to top your morning cereal much less frustrating.
Peaches are an acquired taste and one that I am grateful for. The lush, juicy, drip down your chin delightfulnesss is here for just a short time, so grab some peaches this weekend at the market. No road trip required!
Borrowing a recipe from Better Homes and Gardens, this has become a favorite in my household.
Batter for upside down cake:
1 1/2 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
3/4 cup sugar
4 Tbls butter, softened
1 egg, beaten
1/2 cup milk
1 tsp vanilla
Sift or whisk together flour, baking powder, salt and sugar. Beat the sugar and butter together, then add the eggs, milk and vanilla. Blend in the flour mixture.
Peel, pit and slice about 4 large peaches, enough for 2 cups. Melt 4 Tbls of butter in a 9″ cake pan. Sprinkle 1/2 cup brown sugar over the butter, then arrange the peaches atop the sugar. Pour the batter over the peaches. Bake at 350 for approximately 35-40 minutes. Wait 5 minutes and run a thin bladed knife around the cake and invert onto a cake plate. Serve warm or at room temperature.