My boys were wandering around the yard, and found these lovelies on our ancient, rickety peach tree! Well, OK, they're not as pretty as supermarket peaches, but they are a lot better!
The joys of what's now called "heirloom plants!" They smelled wonderful; they tasted even better, and the boys demanded that I make something vastly entertaining for them.
Craig Claiborne and his New York Times cookbook provided me with exactly what the boys wanted.
PEACH UPSIDE DOWN CAKE
4 tbsp (1/2 stick) butter
3/4 cup brown sugar
4 to 5 peaches
1 stick (1/2 cup) butter, softened
1/2 cup sugar
1/2 tsp vanilla extract
1-1/2 cups flour
1-1/2 tsp baking powder
pinch of salt
1/2 cup milk
In an 8" square or 10" round glass baking pan, melt the 4 tbsp butter. Sprinkle 3/4 cup brown sugar evenly over the butter. Wash the peaches, and cut into sliced wedges about 3/8" to 1/2" thick at the outside (no, I did not peel them, and no one noticed). In a mixing bowl, cream the remaining butter with the 1/2 cup sugar. When it's evenly combined, beat in the egg and vanilla until smooth. Sift together the flour, powder and salt, and beat in in 3 applications, alternating with the milk. Beat until the batter's smooth, then spoon over the peaches. Bake at 350F for about 35 minutes, until a toothpick inserted in the center comes out clean. Let it sit for 5 to 10 minutes, then invert onto a serving plate. Serve warm with whipped cream or ice cream.
Everyone loved this. The boys went and got the last 6 peaches from the tree yesterday, so this has to be on the menu this weekend, when 2 of the girls are coming home for the long Labor Day weekend. The boys insist. Hmmm. I wonder if that's just an excuse to get more peach upside down cake?
I hope everyone has nice plans for this holiday weekend. Hurricane Earl is staying well east of us; I hope my friends closer to the coast dry out before the weekend's over!