The accidentally upside down peach cake

By Katherine

Peaches are little slices of heaven

A coworker brought in a bushel of peaches recently and something odd happened. They sat in our office all day. A store-bought cake would’ve been gone in 10 minutes. Day-old cupcakes, there would’ve been a line. So I took a handful, a few hours went by, another handful. The night crew came in, still they sat. So finally as I was heading home I looked in the box to see a half dozen or so cast offs, bruised or hard as rocks. Score! Perhaps it was the foodie in me or maybe just my frugal side coming out, but bruises can be cut off, a hard peach can ripen. I made off with the rest of the box. When I got home, the next night I had every intention of making this beauty. But I didn’t have almonds and who wants to do metric conversions at 7 p.m.? So I grabbed my new copy of Ratio and set out to recreate it. Envisioning a beautiful circle of white and yellow peaches, I made one wee error. I chose to make a sponge cake. The batter did what sponges will do, soaked up those peaches. Still, the result, while not as beautiful as the cake over at Things We Make, was rather tasty. The sponge was light and cutting into a cake to find peaches is rather fun.

Peach surprise cake

  • 4 eggs, plus one egg yolk
  • 1 cup sugar
  • 1 cup butter (melted)
  • 1 cup flour
  • 1-2 ounces Amaretto
  • 1 tsp lemon juice
  • 1/2 tsp cinnamon
  • 4-5 fresh yellow or white peaches or a combo

Set eggs out to bring closer to room temperature. Peel the peaches in your preferred manner. See note below. Slice peaches in half and remove the pit. Place in a bowl and splash on the Amaretto. This is better done by feel than measuring. They don’t have to be submerged. Let them sit two hours (less is fine) tossing occasionally to coat. Preheat oven to 350 and grease a springform pan. In a stand mixer, mix eggs, yolk and sugar on a high setting until triple in volume. This will take a few minutes. Add two teaspoons of Amaretto (the stuff the peaches are in is fine), the lemon juice and cinnamon. Sift in flour and blend until just incorporated. Fold in the melted butter and stir until incorporated. Place peaches in a circle around the edge of the prepared springform pan then pour in batter. Bake at 350 until golden and a knife inserted in the center comes out clean, 30-45 minutes.

It looks so simple on the outside

Notes: To peel peaches, many like to cut a little X on the bottom, drop them in hot water, then pull the skins off after blanching. I have trouble doing that, perhaps I am doing it wrong, nevertheless I am also unable to eat the skins this way. So I peel them with a knife. They aren’t as even, but since they’re going in the cake anyway, who cares?

This would never happen with peaches:

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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88 Responses to The accidentally upside down peach cake

  1. Kristy says:

    That is easily one of my all-time favorite movies! “Damn it feels good to be a gangsta!” LOL! I’ve never tried the blanching technique for peeling peaches…always just used a peeler. My mom just tried the blanching method and had a horrible time with it. And I love your “surprise” cake! I’d eat it and love every bit of it. πŸ™‚

  2. JamieAnne says:

    If they take my stapler then I’ll set the building on fire.. Excuse me, have you seen my stapler?
    Love that quirky movie.

    Thia looks great Katherine! Unexpected it always fun, as long as it tastes good. πŸ˜€

  3. Caroline says:

    Such a classic movie!! Haha love the reference–so much. Poor Milton! I think I would have done the same as you with the peaches. They’d just go to waste if you didn’t take them home. And look at the delicious cake you were able to make with them. I actually think the idea of a sponge cake soaking up the peaches sounds amazing. Great job Katherine. πŸ™‚

  4. rutheh says:

    Tonight at the local restaurant the dessert was pound cake with local peaches on top.
    Your post makes me filled with regret I did not eat peaches for dessert.
    Yours look fabulous.

  5. Not everything in this world has to look perfect to taste good. In fact I’ve found that some of the most boring looking dishes are the ones that taste the best…oh wait those are my dishes. πŸ™‚ Great job on using the peaches!

  6. joshuafagans says:

    How sad though I’ve definitely seen the same phenomenon at my office. A true shame with peaches. So glad you gave them a home!

  7. It’s amazing how people will line up for cake, but fruit baskets remain half full for days… While I was working in the city I would always take fruit home at the end of the day because I didn’t want any to go to waste…

    Have you tried using potato peeler? I have a feeling it might work.

  8. I miss eating peaches so much. I wish I could eat peaches Katherine lol. This looks so delicious. Oh well, I guess this will be another recipe I hand over to my mother to make… I am so sad I can’t eat this.. seriously. I dislike allergies.

  9. Sounds delicious – I think it’s good to take advantage lucky mistakes, and take the praise.

  10. eva626 says:

    oh yum this looks so good!!!
    my sister once made an upside down (on purpose) pineapple cake. i didnt like it. but your peach one looks so appealing!

  11. I canΒ΄t seem to peel peaches by blanching either (I think itΒ΄s an urban myth that this works!). I love upside down cake and this looks amazing. I love the film reference too – I watched this the first time “by mistake” and now love it!

  12. rsmacaalay says:

    I hope I make accidents like that, it looks yummy!

  13. All the better for you that your colleagues never took any peaches. I think your updside down cake is perfect – absolutely perfect and wouldn’t want it any other way.
    πŸ™‚ Mandy

  14. Sissi says:

    Your cake looks so luscious! I can almost taste the sponge soaked in peach juice….

  15. The peach soaked sponge cake has to be incredible! Reminds me of a cake my grandmother use to make but with canned peaches!

  16. It looks more realistic even if it’s not perfect- I bet it tasted delicious!.

    In Portugal, I see loads of land with abandoned fruit trees and the fruit is left to rot on the ground.
    I have yet to pluck up the courage to venture onto the land and start picking up the damaged fruit – the frugal streak in me is screaming Waste! I would be quite happy to find the oner(if I could speak Portuguese) and bring them cakes or jam in return for fruit…I just need the courage!

    • katherine says:

      When our neighbors moved out when we lived in Southern California and left a lemon tree with ripe lemons, Greg kept going into their yard to pick them. Once there were new tenants he stopped of course.

  17. “bruises can be cut off, a hard peach can ripen” I like sensible people. πŸ™‚

  18. ChgoJohn says:

    Either your expectations are too high or I bake some of the world’s ugliest cakes but this one looks just fine to me — and it sounds delicous.

  19. You know how much Southerners love peaches and this looks wonderful to me. I always peel my peaches, too.

  20. Lea Ann says:

    I’m with you, I would have taken a bunch of those peaches. That cake looks really good. Love the video.

  21. Looks like you gave the peaches a lovely home – the cake looks delicious. It troubles me you think this doesn’t look fabulous, you’re a hard critic on yourself.

    • katherine says:

      Thanks, Aimee. Cooking for Greg will make one a harder critic on themselves. He’s always happy with what I make, but he’s such a good cook I try to elevate my game.

  22. Peach upside down cake is better than pineapple! This looks very good – my kind of cake – no icing!

  23. I would have taken some peaches too. I love free food, which is why my freezer is FULL of figs! I’m now thinking fig upside down cake, I’ve got to do something with them!!

  24. Abby says:

    Oh my, this looks wonderful. Don’t you love it when you end up with a good surprise in the kitchen? I think I might make this as a breakfast cake (and so cut down the sugar a wee bit.). Can’t wait to try it!

  25. Judy says:

    It’s August, so it is time for anything peaches πŸ˜€

  26. Leave no peach behind!

  27. I love that this was “accidental”. Mistake or not it looks amazing and delicious and I need it right now. Seriously, you need to feed me. I think the best dishes result from a mistake or surprise!

  28. Rachel says:

    Love your thinking (don’t waste those unbeautiful peaches!!!) and love this recipe. I did something similar once with sour cherries that my friends (it was their tree) said were literally “for the birds”. Too bad for the birdies… the cherries made a great sort of cobbler! Mmmm…

  29. spicegirlfla says:

    That happens in my office too! And I’m the one everyone gives their surplus fruit to as they know something baked will arrive in the morning! Katherine, regardless of what side the peaches are, this looks great and sounds like it tastes just as good!!

  30. nrhatch says:

    Glad you put those peaches to good use. πŸ˜€

    Great movie.

  31. randommanda says:

    I would have preferred the peaches over “office cake” too. πŸ˜‰ Making peach salsa tonight to accompany some chicken – but this cake may have to be added to my list.

  32. Korena says:

    That’s a pretty delicious looking accident!

  33. Happy Coworker says:

    I was the lucky recipient of two slices of this cake, and let me just say Amen for accidents, and for friends who share. It was amazing. Not too sweet, just right. And the surprise peaches … superb. Testify!

  34. ambrosiana says:

    Ummmmmmhhh!!! I love peaches and Amaretto!!! Great post!!

  35. Holly says:

    Ok – who, apart from Ross from friends says a “bushel” – is it an american thing? Seriously I’ve never heard it ever here…

    • katherine says:

      Ha, we say it all the time here, which just goes to show that all anyone needs to do to learn American slang is watch Friends. Or maybe Modern Family.

  36. Colleen says:

    Looks delish… like a perfect summer dessert. Add to that my love for peaches, and I just might have to make this sometime soon!

  37. Karen says:

    The flavor of almond goes so well with peaches, the amaretto soaked peaches must have made the cake special. Nice.

  38. Char# says:

    Peach cake … lovely! You’re just missing some thick, hot custard poured over the top πŸ˜€ Great photos, really reminds me a lot of a cake my mother sometimes makes!

  39. So glad you were inspired to make a peach cake! I bet as the peaches sank through the sponge they spread their fab flavour on the way through. I must admit I don’t think about my recipes being in metric (although some of the old school ‘Mum’ recipes are still in ounces) because I find metric so much better for baking as it’s more precise. I hope it doesn’t put you off too much. I don’t think we could grow our own peaches so its so nice you got some donated.
    For the blanching try absolutely boiling water…then straight into cold, that’s what shrinks the skins off. But whatever you did it looks good!

    • katherine says:

      I was being lazy, all I had to do was plug the numbers into the computer. I also didn’t have almonds to grind, and I bet that just makes the cake amazing. As you can tell, we love your site! I do need to retry the blanching.

  40. LOVE the Office Space reference! This peach cake looks tasty!

  41. Man, this looks sooooo good. Love the way you add spirits to your desserts. So yummy-sounding.

  42. midaevalmaiden says:

    ha! I like how you described collecting the peaches in stealth mode. πŸ™‚

  43. That happens in our clinic too!
    any fruit wouold sit for days, any dessert would vanish before you could blink lol
    your cake looks heavenly..I would love a slice of it with a cup of tea …mmmmm

  44. Yudith says:

    I agree- peaches are simply slices of heaven! I have to sometimes put a lot of restrain from enjoying them fresh so I can have some to bake! πŸ™‚

  45. Pingback: Rufus turns one | Rufus' Food and Spirits Guide

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