Peach Pecan Upside Down Cake recipe

What are your childhood summer memories filled with? My childhood summers are filled with playing on the farm, cycling between rows of plants, climbing trees, eating fruits and moms baked goodies! My sisters and I are truly blessed to have a beautiful nursery/farm to call home. Sweet ripe mangoes, pineapples and watermelon were in abundance. After lunch we sat on the porch scouring watermelon off the rinds and scraping mango pulp from the skin with our teeth. Juices dripping down to our elbows and white petticoats filled with sticky fruit stains. The aroma of ripe fruits always bring back these memories

Those were Indian summers. Having been in the northern hemisphere for over two decades now, this is my home. Summers here are mostly the same. Colorful fruits, kids summer  sports practice, swimming  in the pool, and a repeat of the watermelon scouring  :-) My kids childhood memories will be fruit picking in others farms. Seattle summers were always about berry picking. Here in Virginia, there are peach and grape orchards!

The aroma of sweet ripe peaches is heavenly. Baking peaches is a whole new level of intoxication. The house is filled with an aroma that is downright irresistible! Making tarts, jellies and baked goods with these seasonal fruits are such a delight! 

Here is a recipe for peach and pecan upside down cake. Ripe, firm, fragrant peaches work best for this recipe. I have left the skin on, as it bakes well, you may peel it off if you prefer. It is absolutely delicious when served warm with vanilla bean ice-cream. Try it!

Makes one 6-8 inch cake

Ingredients:

  • 2 ripe peaches, unpeeled and cut into thick wedges
  • 1 cup pecans
  • 2 eggs
  • 1 stick / 1/2 cup butter, unsalted
  • 1/2 cup yogurt 
  • 1/2 cup brown sugar
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

For the caramel:

  • 1/2 cup brown sugar
  • A few tsp water
  • 1/2 stick 1/4 cup butter

Directions:

  1. Set a 6 or 8 inch cast iron griddle on medium heat. Add brown sugar and let warm. To this add a few spoons of water
  2. Let it simmer down, add butter and stir constantly to form a creamy mixture. Set aside to cool. 
  3. In the meantime, get the cake batter ready.
  4. Whisk eggs, butter and brown sugar together. Once it gets frothy, add yogurt and whisk. 
  5. To this add flour, baking powder, soda and salt. Combine on low until it turns into a smooth mixture. Set aside.
  6. Once the cast iron pan has cooled, arrange peach wedges and pecans over the caramel. 
  7. Pour batter over the peaches. Bake in a preheated oven at 350 F for 30-35 minutes. 
  8. The cake will leave the sides of the pan and will be firm to touch. Rest it for 15 minutes until warm. 
  9. Cover the griddle with a flat plate, hold firmly and flip it over to the plate. Serve warm with vanilla ice-cream! 

Note: If you plan to eat it at a later time, do not flip the cake. Let it stay in the pan. When you ready to eat, warm the pan a bit, flip and serve. Enjoy! 

Peach Upside down cake recipe