One of the main reasons I love summer is for all the wonderful fruit that can be found. I am a sucker for peaches and even nectarines. Any sweet stone fruit makes me happy.
I was spoiled in Italy by the gorgeous and sweet as honey peaches and apricots they had in season last month. I was happy to find some wonderful peaches and nectarines this past week at our vegetable market here in Florida. These stone fruits are wonderful to eat alone, but even better in a quick and easy cake.
This past year I got to know the lovely and talented Abby Dodge on Twitter. She recently put together a group called #baketogether. It’s a really relaxed group where Abby gives the recipe on her website and asks whoever wants to participate to put their spin on it. The recipe this month was a summer fruit cake Abby made with berries. I couldn’t wait to try her recipe and change it a little!
Upside-Down Buttermilk Peach Cake
slightly adapted from Abby Dodge’s Summer Fruit Cake ~Your Way
Makes 10 servings.
4-5 medium peaches, halved, pitted and thinly sliced
4 tablespoons light brown sugar
1 1/3 cups (6 ounces) cake flour (you could also use AP flour and will be fine)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
12 tablespoons (3 ounces) unsalted butter, softened (4 for bottom of pan, 8 tablespoons for the batter)
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons finely grated lemon zest
1 teaspoon cinnamon
1/2 cup buttermilk
Position an oven rack on the middle rung. Heat the oven to 350°F degrees. Place 4 tablespoons of butter in an 8 inch square cake pan. Heat in oven until butter melts, about 4 minutes. Remove from oven; sprinkle the 4 tablespoons of brown sugar evenly over butter.
Arrange peach slices in staggered overlapping rows, covering bottom of pan evenly.
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt until well blended. In a large bowl, beat the other 8 tablespoons of butter and sugar with an electric mixer fitted with the paddle attachment on medium-high until well blended, about 3 minutes. Add the eggs, one at a time, beating on medium speed until just blended. Add the lemon zest along with the second egg. Using a wide rubber spatula, fold the dry ingredients and the buttermilk alternately into the butter mixture, beginning and ending with the dry ingredients. Scrape the batter into the prepared pan and spread evenly.
Pour batter into cake pan, and spread evenly over peaches. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes (my oven was about 40 minutes). Let cool 10 minutes, then invert cake onto wire rack (or onto your serving dish)to cool again slightly before serving.
Serve warm or at room temperature.
Storage: Cover the baked and cooled cake in plastic wrap and stow at room temperature for not that long of a time because it is just TOO hot. Probably won’t be any left once you start slicing it. If there is, put the rest in the fridge.
There were antipasti. There was pasta and risotto. Lots of bread. Some baked chicken and a pork roast. I had a really delicious sorbetto for dessert. That I remember very well.
After lunch, we went for a short drive. Here we are in Ghisallo. It is about 15 minutes from Teresa’s house near Lake Como. This chapel is called the Madonna di Ghisallo. It is a chapel dedicated to cyclists.
To the right of the chapel, this is the view. This magnificent view I could stare at for hours.
Here I am with Teresa and Antonia (my mother-in-law and grandmother-in-law).
After we went to Ghisallo, we went by this little lake to take a walk and also to get some ice-cream! Yes! I was so excited to see the sign announcing goat’s milk gelato just a short hike away.That is DEFINITELY my kind of hike!!
I couldn’t take a photo of the ice-cream because Fabrizio and I ended up eating about 3 ice-creams each. Our kids and our nephews did not like the strong goat’s milk flavor. I happened to REALLY like it. It was amazing.
They also sold these fresh goat cheeses in the little shop where we bought the gelato. The proprietress gave me a sample. Mmm! It was incredible.
And that was how we spent Father’s Day in Italy. Hope you liked the photos. Have a great weekend and thank you for stopping by!