1 Apt. 2B Baking Co.: Peach and Buckwheat Upside Down Cake with Cardamom

Thursday, July 21, 2011

Peach and Buckwheat Upside Down Cake with Cardamom





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
1/2t cardamom

For the Cake
adapted from Orangette

1/2c all purpose flour
1/2c buckwheat flour
6T brown sugar
2t baking powder
1/2t cardamom
1/4t salt
zest of one lemon
1 large egg
1c buttermilk
3T melted unsalted butter
1t vanilla extract


Preheat your oven to 375ยบ. 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.

Note:

- 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.

14 comments:

  1. I take baking with peaches over just eating them any day too. They are simply magical in baked goods - as your cake clearly shows!

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  2. I just love cardamom, and buckwheat, and upside-down cakes. Can't wait to try this! Thanks for sharing. :)

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  3. This is so beautiful! I have a few peaches that are SO ready to be used and I think I might have found how.

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  4. I just so happen to have an overabundance of peaches AND some extra buckwheat flour lying around. This looks like the perfect way to use them up!

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  5. Such pretty, pretty pictures! I like the idea of buckwheat with peaches--or anything whole-grainy for that matter. I like to eat plain ol' peaches, but I confess, I need to cut them up and put them in a bowl--not a big fan of sticky juices running down my arm either!

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  6. Renee - Glad to know I'm not the only one.
    Kristen - I hope you try it! The cake is great on it's own too.
    Shannon - Its a great way to use up the fruit that's past it's prime, just cut around the mushy bits
    Tova - It must be fate! I hope you give it a shot.
    CC11 - Thanks!
    Sally - Sticky arms are the worst! I agree, peaches pair really well with whole grains, sometimes I eat them stirred into my morning oats.

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  7. This is delicious! I made it yesterday for a brunch dessert. I think I may experiment next time and use almond meal instead of buckwheat and see how it turns out.

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  8. Just found your blog through Kitchen Generation's latest post. Love it, your photographs are beautiful and I love the simplicity of the site's name. Looking forward to reading more!

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  9. Brigitte - Awesome, I am so glad you liked the recipe. I think almond meal would be a great swap. Let me know how it turns out!
    Laura - Thanks for stopping by and thanks for your kind words.

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  10. drooooling! I don't think I've ever eaten a slice of upside down cake; it's time for that to change!

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  11. Cookie - Upside down cake must go on your life list immediately! It is one of my favorite treats.

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  12. your blog is my new favorite midday getaway! i definitely hope to give this recipe a whirl this weekend. what kind of camera do you use?

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  13. Thanks witchin! I use a pentax k1000 w/ a 50mm f2 lens and kodak portra film. It's not very fancy, but I love it!

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