Classic peach cobbler flavors can take so many forms – why not cake?
Peaches always bring back such great summer childhood memories for me.
My brother and I would visit our grandparents in Cochise Stronghold in southeast Arizona and we would earn money by picking peaches. Juicy, ripe white-fleshed peaches. Eat right off the trees peaches. Drip down your elbows peaches. In the Arizona heat after several hours peach fuzz got everywhere – all over our hands and arms, in the sweat that was dripping down our necks, in our hair and even tickling our nostrils.
But we pressed on – knowing we were getting rich on that paycheck of 50 cents an hour. And a splash in a cool mountain stream – and picking wild watercress – awaited us at the end of the day. We picked bushels and bushels, and ate ourselves sick as we picked. And then there was grandma’s peach cobbler at night. I am pretty sure there is a law somewhere that says if you’re a grandma, you MUST make peach cobbler. Not optional. This grandma had only two dishes that were predictably exquisite: beans and ham hocks and peach cobbler.
Peach cobbler is one of my very favorite desserts. And, I’m in good company – even the fabulously low-glycemic Kalyn of Kalyn’s Kicthen has a weakness for this peachy deliciousness. Maybe that is why I love this cake so much – peach cobbler flavors and textures. This cake is mostly soft, sweet baked peaches with a little cake at the bottom. And I love the upside-down approach!
— posted by Donna
PEACH ALMOND UPSIDE DOWN CAKE
8 tablespoons unsalted butter, divided
1 1/2 cups sugar, divided
4 medium firm but ripe peaches, peeled
1 1/2 cups all purpose flour
1/2 cup almond meal
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup whole milk
Preheat oven to 350 degrees.
Butter a 9 inch round cake pan.
In a small skillet over medium heat, melt 1 tablespoon of butter, 3/4 cup of sugar and 1 tablespoon water. Cook for 8 – 10 minutes, until deep golden brown. Pour mixture into cake pan, tipping to distribute evenly.
Cut peaches into 6 to 8 wedges each, depending on size of peaches. Arrange peach wedges closely together on top of caramel mixture in cake pan.
Beat in mixer the remaining 7 tablespoons of butter, remaining 3/4 cup of sugar at medium high speed until light and fluffy, 3 to 4 minutes. Add in eggs, one at a time, beating to incorporate. Add extracts. Whisk together the flour, almond meal, baking powder and salt.
While mixer is running, add in alternately flour mixture and milk, until batter is smooth. Spread batter over peach wedges in pan.
Bake for 40 to 45 minutes, until firm in center. Remove and let sit 30 minutes. Serve inverted on a platter.
Other adventurous takes on peach cobbler:
Peach Cobbler Muffins, Barbara Bakes
Peach Cobbler Pancakes, Healthy Delicious
Peach Cobbler Milkshakes, Cake Spy
Peach Cobbler Scones, Annie’s Eats
Bubba’s Peach Cobbler Pie, Sugar & Spice by Celeste
Peach and Coconut Cobbler, Taste and Tell
Peach Cobbler in Jars, We Are Not Martha