Yesterday, I posted a photo of this cake on my Instagram (stories of course, because regular feed is oh-so-yesterday – but it does not escape me that Instagram itself is oh-so-yesterday because the kids of today are all tik-tokking and I am definitely (a) not cool enough (b) too old (c) too lazy (d) all of the above to do that).
Anyway, posted on my Insta. Someone who I only met maybe 6 months ago replies “U bake?” and I was like well duh have you not seen my blo– HOLY SHIT I HAVE NOT BLOGGED IN ALMOST TWO YEARS!
And so here I am, resetting my password just to get into my own blog so I can commit my now once-in-two-years effort to write something on this archaic platform. Who the hell even blogs anymore?
To be fair, my blog has evolved from a bona fide ‘restaurant and food blog’, where once it propelled me into the consciousness of Food PR people and scored me invitations to some pretty fucking awesome restaurants, to a semi ‘sometimes I eat out blog’ to a ‘mummy blog’ to what it is now: a repository for recipes I like so I don’t have to waste already endangered minutes of my life trawling through emails I sent to myself looking for a specific recipe.
And so here we are, a peach upside down cake, a recipe originally posted in New York Times, an easy, delicious tea cake if you’re conservative and serve it with perfectly quenelled dollop cream, or just a delicious regular cake if you serve it with a solid scoop of vanilla ice cream. There is no wrong answer here.
See y’all in 2024
| Upside down peach cake |
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| 115g unsalted butter, softened 3 large ripe peaches 250g sugar 130g flour 3/4 teaspooon bakign powder 1/4 teaspoon ground nutmeg 3 eggs Dollop cream or vanilla ice cream for serving |
| 1. Preheat oven to 175°C/350°F (fan forced). 2. Butter a 9-inch round tin, line the bottom of the tin with baking paper and butter as well. 3. Pit the peaches and cut into slices about 1/2 inch thick. Arrange slices on the bottom of the pan. 4. Combine 100g of sugar with 60ml of water in a small saucepan. Cook on medium-high heat until the mixture turns amber (about 10-12 minutes). Remove from heat and immediately pour this caramel evenly over the peaches. 5. In a medium bowl, sift together flour, baking powder and nutmeg. Set aside. 6. In another medium bowl, beat together butter and remaining 150g sugar until light. Beat in eggs one at a time. Stir in the flour mixture. Spread the mixture evenly over the peaches. 7. Bake for 30-35 minutes, until cake is golden brown. Remove from oven and let cool. Run a sharp knife around the sides, place a platter face down on top and invert the cake onto the platter. 8. Serve cake with dollop cream or vanilla ice cream. |
| Serves 8. |