Peach Upside-Down Cake

Is there something you make for your spouse/significant other/dear friend that is such a part of their memories, you are terrified to screw up their expectations of making it yourself? For me, it was peach upside-down cake from the recipe my mother-in-law shared with me at my bridal shower a few years ago. She lovingly explained how it was my soon-to-be husband’s favorite and she made it each year for his birthday. When she passed away, I got the recipe out and decided to tackle it myself. No pressure.

3 eggs (separate whites from yolks)
1 cup sugar
5 tbsp juice from peaches*
1 cup flour
1 tsp baking powder
1 can sliced peaches
1/2 cup butter
1 cup light brown sugar

Preheat oven to 350 degrees.

In a large bowl, beat the yolks of the eggs with the sugar and fruit juice. In a separate bowl, sift the flour. Mix in the baking powder to incorporate well. Add to the egg yolk mixture and stir well. In another bowl (this is the last one – it does generate a lot of cleanup), whip the egg whites until stiffly beaten. Gently fold the whipped egg whites into the rest of the ingredients. In a 9 inch cake pan, melt the butter and brown sugar together. Remove from oven, give it a quick stir, and place the peach slices into the butter and brown sugar mixture. Pour the batter over the fruit/butter/brown sugar.

Bake for 45-50 minutes. Here’s the terrifying part (at least in my mind). After removing cake from the oven, let cool for 5 minutes. Then invert on a cake plate and leave undisturbed upside-down for about 10 minutes. After 10 minutes, the cake should have come out of the pan. (She must watch over me for this step because I haven’t screwed it up yet). It’s wonderful as-is, but a dollop of whipped cream doesn’t hurt!

The best thing about enjoying the cake is that when I make it now each year, we spend time re-living all the memories of what an amazing person she was. In my mind, there’s nothing better than that!

*Don’t be put off, it seems like a lot, but it’s perfect