Thursday, July 21, 2011
I'm sure you've heard we are having a bit of a heatwave over here on the east coast so I won't fault anyone for not jumping up to bake cake right this second, but you west coasters could probably use some sunshine in cake form. I mean, just look at those colors. This cake is perfect for a day when you get a little overexcited at the market and fill your basket with more fruit than you can eat before it goes mealy. Personally, I seem to have developed a compulsion that causes me to buy pounds and pounds of peaches every summer but the truth is, I don't really like eating them out of hand. I know for some people eating a ripe peach with juices dripping down their arm is the epitome of summer but I just can't seem to get behind it. Don't get me wrong because I still love them baked into pies, cooked into jam, or churned into ice cream or sorbet. In fact, I have a white peach and vanilla sorbet in the queue so please don't doubt my affection for my fuzzy skinned friends.
Peach and Buckwheat Upside Down Cake with Cardamom
For the Topping
2-4 peaches, plums, or nectarines cut into wedges
3T unsalted butter
1/3c brown sugar
For the Cake
adapted from Orangette
1/2c all purpose flour
1/2c buckwheat flour
6T brown sugar
2t baking powder
zest of one lemon
1 large egg
3T melted unsalted butter
1t vanilla extract
Preheat your oven to 375º. Line an 8'' round cake pan with parchment paper and grease well.
For the Topping
1. Over medium heat, melt the butter in a small saucepan and let it brown just slightly. Add the brown sugar and cook for 1 minute more. Remove the pan from the heat and stir in the cardamom. Pour the mixture into the bottom of your cake pan and arrange the wedges of fruit on top of the caramel in a decorative pattern. For my cake I used one black plum for the inner circle and two yellow peaches for the outer circle, but I imagine any stone fruit would be might tasty.
For the Cake
1. In a medium sized bowl whisk together the flours, sugar, baking powder, salt and cardamom.
2. In a separate bowl or measuring cup whisk together the milk, egg, zest, butter and vanilla.
3. Add the wet ingredients to the dry and stir to combine. Pour the batter over the fruit in the prepared and tap the pan firmly to make sure the batter gets into all of the nooks and crannies in between the wedges. Bake the cake for 20-25 minutes or until a cake tester comes out clean. The cake will only brown slightly.
4. Let the cake rest in the pan on a wire rack for 10 minutes, then carefully invert onto your serving plate and peel away the parchment paper.
- I served this cake plain (and for breakfast!) although it would be delicious with some lightly sweetened whipped cream or ice cream melting down over the top, for dessert.