Caramelized Peach Upside-Down Cake (GF) (DF)

Chances are the juice from your first bite of a ripe summer peach will run as much down your chin as your throat. Bon Appétit wrote that "the most sensible way to eat ripe peaches is leaning over the kitchen sink or sitting outside on the grass."

Bon Appétit's staff toured California's Central Valley stone fruit farms and learned that peaches with golden yellow skins and only a blush of pink are usually the best.  If you can't make it to your local Farmers’ Market to pick them out yourself, they suggest ordering a box of mail order select peaches from Goldbud Farms. Surprisingly, the organic peaches at Whole Foods these last two weeks have been delicious, too (photo below).

Peaches are such a versatile fruit. You could make a crisp, pie, cobbler, cake, jam, salsa, parfait, chutney, or even mustard. I chose a quick upside-down cake from the NYT with few ingredients. Have fun perusing all the options and try something that looks good to you. But don't hesitate too long - it's just a short window for peak season and that is now!

My Paleo Marin: 3 Persimmons*

Ingredients:

1/4 pound (114 grams) unsalted butter, softened, plus more for greasing the pan
(Note: for nondairy, use Miyoko’s Classic French Organic Vegan Butter)
3-4 large ripe peaches
3/4 cup (150 grams) pure cane sugar

1 cup (128 grams) gluten free flour, preferably Cup4Cup Multipurpose Gluten Free Flour ((for dairy-free flour, use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
1 teaspoon baking powder
1/4 teaspoon ground allspice OR nutmeg OR spice of your choice

3 eggs, room temperature

Directions:

Heat oven to 350º F. Butter a 9" springform pan (or cake pan). Line the bottom and sides with a continuous piece of parchment paper. Fold pleats around the sides and trim evenly at the top rim. Butter all surfaces well.

1. Pit the peaches and cut into 1/4" to 1/2" slices. Arrange into a circular pattern on the bottom of the pan.

2. Combine 1/2 cup (100 grams) of the sugar with 1/4 cup (60 ml) of water in a saucepan. Cook over medium high heat until the mixture turns amber, about 5-10 minutes. Remove from heat and pour the caramel over peaches immediately. If it hardens, the recipe says not to worry, it will melt when baking. It crystalized on me the first time so I just started over.

3. In a medium bowl, sift together the flour, baking powder and spice. Set aside.

4. In a stand mixer, or by hand in another medium bowl, beat together the butter and remaining sugar until light and fluffy, about 3-5 minutes. Beat in the eggs 1 at a time. Remove the bowl from the mixer and fold in the flour mixture with a spatula. Spread the batter evenly over the peaches and caramel sauce.

5. Bake for 30-35 minutes, until top is golden brown and a wooden skewer comes out clean. Remove from oven and set on a cooling rack for about 5 minutes. Place an upside-down serving plate on top of the cake. Holding it all together, quickly flip the plate, cake and rack over. Remove the rack, the pan and the parchment paper.

Serve the cake warm, or cooled to room temperature. Store covered at room temperature for a couple of days.

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Recipe adapted from the NYT Peach Upside-Down Cake here. 

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.