Peach cake

Peach season is far too short. Peaches stand on their own as one of the most delicious fruits in existence. As we discovered last year, they also make a wonderful dessert when halved, coated with butter and brown sugar, and grilled. Try it. You will not be disappointed. But I also look forward to July and August because of a wonderful upside down peach cake recipe we discovered last year, from the wonderful food blog, Five O’Clock Food. (Seriously, every recipe we have tried so far from this blog has been tremendous).

This year, we made two peach cakes. One which we devoured in 48 hours (I would like to say we had help, but we managed that all on our own), and one we made for a small dinner party:

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The cooked bottom (/presentation top) of this cake is a lovely combination of butter, brown sugar, and peaches.

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Peaches are placed on the cooled brown sugar mixture in a round cake pan (we found that our silicone “pan” worked much better than the metal pans we normally use).

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Next up: cake batter.

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A friend supervised our cake-making:

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Just out of the oven. Wait for it…

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OMG.

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Cakey, peachy, and carmelized. Like a dream.

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