Washington White Peaches, Turned Upside-Down
Lately the white peaches we’ve been getting from Stemilt Farms, a family-owned orchard established in 1893, are just out of this world. Although I usually prefer nectarines for their slightly more acidic bite and stronger flavor, these peaches are delicious. Subtle, creamy, with hints of raspberry and fragrant floral aromas, they are perfect eaten out-of-hand.
I wondered how they’d be baked? This recipe is originally used with nectarines and makes a delicious coffee cake-style dessert that works well both next to a strong cup of French-press as well as next to a dollop of ice cream. Baking the fruit on the bottom allows the sugars to caramelize and intensify as the cake bakes up.
Not only does it make a snappy presentation, you get a bit of fruit with every bite. Although the peaches lacked the stronger flavor of the nectarines, their subtle aroma seemed to permeate the cake and blend perfectly with the vanilla and brown sugar flavors. I think a little lavender would work beautifully with the floral notes of the peach. Maybe next time.
- 10 T unsalted butter, room temperature
- 1/2 cup brown sugar
- 4 C peaches or nectarines, halved, pitted and sliced
- 1 1/2 C all-purpose flour
- 1 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t coarse sea salt
- 3/4 cup sugar
- 2 eggs
- 1 t vanilla
- 1/2 cup plain Greek yogurt
- Preheat oven to 325?F. Place 4 tablespoons butter in a round 9-inch cake pan and melt in oven. When melted, sprinkle brown sugar evenly over top. Arrange nectarine slices overlapped in a spiral from the center outwards.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat 6 tablespoons butter until light and fluffy, add sugar and beat until combined, beat eggs one at a time and vanilla.
- On low, add flour mixture in three parts, alternating with yogurt until combined. Spread mixture over nectarines and bake until cake is dark golden brown and a toothpick inserted comes out clean, about an hour and 10 minutes. Let cool 15 minutes and run a knife along the edge, invert cake on to serving plate to serve.