Southern Summer Peach Upside Down Cake

We all know the great pineapple upside down cake—however, this southern twist has a personality all its own.  Beautifully ripe southern peaches of course, but it’s the syrupy, praline-like topping that guarantees one slice will not be quite enough.  Use a favorite one-layer cake recipe, or even ½ pkg of yellow cake mix (measure carefully and halve the liquids!) will do just fine for the cake base.  It’s the fresh peaches and topping that makes the cake. Prepare the cake batter then make the topping.

Topping:

• 2-3 ripe peaches—peeled and sliced
• ½ cup packed light brown sugar
• ¼ cup melted butter
• Scant ½ tsp Allspice
• ½ cup lightly toasted, chopped pecans

Preheat oven to 350’—cut butter into pieces, place in glass pie plate and melt butter in oven as plate heats.  Stir together sugar, Allspice and chopped toasted nuts.  When butter is melted, brush some up the sides of the pie plate, then spread sugar mixture over the butter.  Place the peach slices in a circle around the plate and fill center with slices.  Pour cake batter evenly over peaches to cover.  Bake for 40-45 minutes until center is firm.  Let cool for 10 minutes or so, then invert cake on large platter and let it settle on to platter.  Cool before cutting.  A dollop of brown sugar-sweetened mascarpone or sour cream only adds to the indulgence. 

The Kitchen Hive