What would we do without Martha Stewart? With all her knowledge and wisdom about all things domestic it’s only obvious that her website is a go-to when I’m searching for something wonderful to eat or create. While searching for her Blueberry Buckle recipe I came across a simple and easy, fail-proof Upside Down Cake, and while it uses blueberries, almost any fruit will do.
With a few nearly over-ripe peaches, I whipped up this cake in a matter of minutes. Unfortunately (or maybe fortunately?) I had a couple of glasses of wine before making the cake and in my relaxed state, I didn’t follow the recipe exactly. I mixed cold milk and an egg together then added the butter and sugar. According to Martha’s recipe the milk should be at room temperature and the butter and sugar should be mixed first, then egg, and then the milk. The wet mixture for my cake was lumpy with large bits of butter, not smooth the way I imagined it should have been. The result left crunchy butterscotch bits in the cake which, in my defense, were very complimentary to the peaches. It was a happy accident nonetheless and one that I might willingly make again. Whether you make it as Martha instructs, or screw it up, like I did, you can’t go wrong with this cake recipe. Serve this one with the Bulleit Bourbon and Peach Ice Cream for a double peach whammy!
Oops…it’s a Butterscotch Peach Upside Down Cake
4 tablespoons butter, melted, plus more for souffle dish
1/3 cup plus 3 tablespoons light-brown sugar
1 1/2 cups diced peaches
3/4 cup cake flour–not self-rising
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk, cold
Heat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch-diameter souffle dish. Pour 2 tablespoons melted butter into the souffle dish. Sprinkle 3 tablespoons brown sugar over butter. Scatter 1 cup diced peaches over sugar. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together the cold milk and egg, add the brown sugar and remaining 2 tablespoons butter, and whisk (the mixture will not be smooth). Add flour mixture; whisk no flour streaks are present (again, the mixture will not be smooth).
Pour half the batter into souffle dish. Sprinkle remaining 1/2 cup peaches over batter. Spread remaining batter over blueberries. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes. Immediately unmold cake, inverting it onto a serving dish. Serve warm with whipped cream or ice cream if desired.
That’s a great baking story – just right up my alley. I am not a great baker (yet) so I do love to hear about mistakes and happy outcomes. It gives me hope. Thanks for sharing.