Is there anything better than a summertime peach? You know, the kind where you bite into it, and the juice can’t help but dribble down your chin. You wipe it away with the back of your hand, and now you’re sticky all over, but who cares!
Peach season is one of those things we look forward to all year. Boy, do we love it when the peaches start rolling in. And roll in they do - in the beds of pick-up trucks backed in at the farmers’ market, in crates stacked high on trailers at roadside stands, or from that favorite “peach man” who drives basketfuls up, and it’s like you have to be in some secret society to know when and where to meet him.
My love of peaches started early on, when our family treks from home in Florida to grandparents in Tennessee and Kentucky would take us through Clanton, Alabama and those Chilton County Peaches. We would always stop at Peach Park with walking trails and playgrounds for us to get our wiggles out, a special dog rest-area (complete with water bowl and fire hydrant!), and the prettiest girls with their pictures on the wall - winners of the Miss Georgia Peach Pageant. Oh, how I wanted to be one of those girls!
These days, we still stop at Peach Park, now heading on family trips from home in Tennessee to vacations in Florida. Still walking the trails, shopping in the market with every peach product you can imagine, and getting giant cones of fresh peach ice cream. Still thinking I could’ve been one of those beauty queens on the wall…
Anyways, back to reality and what to do with all these peaches once the trucks start rolling in. Obviously, we’ll just have a bowl of peaches with every meal, but after that I’m thinking about peach ice cream, peach cobbler, this amazing peach bread (like banana bread, but peaches!), and the Peach Upside-Down Cake I have for you down below.
First of all, it’s actually cakes, because the recipe makes two. So it’s the perfect make one to keep, make one for a friend situation. Second of all, it’s so good, you’ll probably want to keep both cakes. Don’t worry, no one’s judging you.
This Peach Upside-Down Cake is a combination of moist, light cake and slightly sweetened peaches with a hint of cinnamon. Because you split the batter into two cakes, the cake layer itself isn’t too thick and doesn’t overwhelm the star of the show - the peaches.
It’s a not-too-sweet, not-too-heavy, perfect summertime dessert, made even better if you dollop fresh whipped cream over the top. If we were European, we’d have it with coffee in the afternoon. Let’s pretend we are, and do that!
Cake variations - I have made these in miniature, using muffin pans. I have also sprinkled blueberries between the peach slices for a fun (and pretty) twist!
MONDAY - Dumpling and Ramen Soup
I saw a neat idea that combines ramen (like my fun homemade ramen bowls) with frozen potstickers into one hearty soup, and I think it sounds right up our alley!
TUESDAY - Shepherd’s Pie
I was putting loads of cookie dough scoops into the freezer last week and came across a shepherd’s pie I had stashed away. Dinner is done, Present Sarah thanks Past Sarah!
WEDNESDAY - Sheet Pan Nachos
I got some adorable little sheet pans at Costco, and they’ll be perfect for everyone to make their own nachos. Chips, cheese, and shredded pork will go into the oven to toast and melt, and then we can all choose our own toppings!
THURSDAY - Pizza Night
Frozen pizzas keep it simple (and cheap!) and salads on the side will round it out.
FRIDAY - Friday Night Pick-up
SATURDAY - Dinner at YaYa’s (the in-laws!)
We’re in for a heat wave late this week, so I’m wondering if cold sandwiches are the answer. Stuffed full picnic sandwiches are always fun! Maybe a pasta salad on the side?
SUNDAY - Dinner at Dad’s and Father’s Day!
Beef short ribs on the grill. Which, in all honesty, he’ll probably grill for his own Father’s Day meal. But I’ll bring sides and dessert!
LUNCHES for this week -
This Asian Quinoa Salad looks cool, crunchy, and refreshing. Plus I can double dip with some of the ingredients I got for the dumpling and ramen soup earlier this week!
EXTRAS for this week
I need to do some planning ahead for the recipes I’m testing and sharing here with you, so I’ll throw a few experiments into the mix this week! Ideas include lemon-rosemary roasted almonds, a veggie loaded pearl cous cous salad, and that whipped feta dip I still haven’t gotten exactly how I want it.
Peach Upside-Down Cake
Makes two 9-inch round cakes.
· 4 cups sliced Fresh Peaches (3-4 large peaches, a couple more if they are small)
· 2 tablespoons Brown Sugar
· 2 tablespoons Flour
· ½ teaspoon Ground Cinnamon
· 1 recipe Cake Batter, below
Cake Batter
· ½ cup (1 stick) Butter, softened
· 1 cup White Sugar
· 2 Eggs, room temperature
· ½ cup Buttermilk, room temperature
· 1 ½ cups All Purpose Flour
· 3 teaspoons Baking Powder
· ½ teaspoon kosher Salt (Morton or other store brand)
· 1 teaspoon Vanilla
Preheat the oven to 325⁰ and arrange a rack in the upper third. Coat two 9-inch cake pans with non-stick cooking spray. Line with a parchment circle and lightly spray again.
In a medium bowl, toss sliced peaches with brown sugar, flour, and cinnamon. Spread evenly in bottom of cake pans. Arrange the peaches in a decorative circular pattern, if desired. Set pans aside.
For the cake batter - In a small bowl, combine flour, baking powder, and salt. Set aside.
Then, using a hand-held mixer, cream butter and sugar together. Add the eggs, one at a time, and mix until well combined, lighter in color, and slightly fluffy (about 3 minutes).
Mix flour mixture into butter mixture in 3 parts, alternating with buttermilk. (One third flour, then one half milk, then another third flour, then second half of milk, and last third of flour.) Mix each addition just until combined, do not over mix. Stir in vanilla.
Divide the cake batter over the peaches in each pan and gently spread it to the edges with a spatula. Give each pan a slight tap on the counter to settle the batter.
Bake for 25-30 minutes, until a cake tester (or toothpick) comes out almost clean with just a few crumbs. Remove cakes from oven and let cool for 15 minutes, then run a knife around the edges of the pan to loosen each cake.
Turn each cake out onto a plate and peel off the parchment. Cool to room temperature. Serve with freshly whipped cream.
Store tightly covered on the counter for 1-2 days, or in the refrigerator for 3-4 days.
That’s all for now, thanks for reading! See you back here next week!
(Don’t forget you can see all of the past newsletters and recipes at the archive link below!)
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