Upside Down Peach Cake + Lazy River + Fast Slide Pep Talk

I had a handful of peaches that needed to be eaten, so I did a quick google search and realized I have never made an upside down cake. I liked the recipe and had everything except the sour cream and vanilla bean, but I knew I could substitute. I used honey greek yogurt and vanilla extract instead and I think it improved the recipe. Besides, vanilla beans are ridiculously expensive and how many of us really have time for that? I may wake up at 7am on the weekend, but vanilla beans are where I draw the line. I also don’t have a cast iron skillet (hint, hint, mom, if you are reading this….), so I used an oven safe pan instead and it worked perfectly.

The other great thing about baking at 7am is that it leaves the rest of your day for other weekend fun. After baking in my bikini, I joined my friend at the lazy river for some inner tube fun. The JCC has quite the setup and I was a fan of the ‘fast’ slide. The little girls in front of me informed me that most people don’t go down the fast slide because it is dark and you cannot see. This did not bother me (I’ve had LASIK and am lucky I can see at all), so I went for it. SO MUCH FUN. I also hope I inspired those little girls to go for it next time. Our pep talk ended with high fives, but the verdict is still out on whether or not they have the need for speed. We crossed another one off the bucket list and had a great day in the sun.

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Our matching totes. I know, we are those people.

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UPSIDE DOWN PEACH CAKE

Recipe via Southern Living (and tweaked by me)

4-5 peaches, unpeeled and sliced
2 tablespoons fresh lemon juice (about 1 large lemon)
1 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 cups granulated sugar
3/4 cup unsalted butter
1/2 cup light brown sugar
tsp of vanilla extract
2 eggs
1/2 cup greek yogurt
top with whipped cream or vanilla ice cream

Preheat oven to 350º. Toss peaches with lemon juice. Sift together flour, baking powder, and baking soda.

Cook 1/2 cup granulated sugar in a 10-inch cast-iron skillet over medium heat, stirring occasionally with a wooden spoon, 10 minutes or until sugar melts and turns a deep amber color. Remove from heat. Immediately add 1/4 cup butter, stirring vigorously. Spread caramelized sugar to coat bottom of skillet evenly, and sprinkle with brown sugar. Arrange peach wedges in concentric circles over sugar mixture, overlapping as needed.

Beat vanilla extract and remaining 3/4 cup granulated sugar and 1/2 cup butter at medium speed until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add greek yogurt, beating until blended. Gradually add flour mixture, beating at low speed just until blended and stopping to scrape bowl as needed. Spoon batter over peaches in skillet, and spread to cover. Place skillet on prepared baking sheet.

Bake at 350° for 40 to 45 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen.

Carefully invert cake onto a serving plate, and drizzle with any reserved liquid. Cool slightly.

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my little blogger, Winston

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