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.
CHERRY UPSIDE DOWN CAKE
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!)
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