Oh summer, you are disappearing before my eyes. Not that I mind too much — the heat really gets on my last nerve. It’s just the fact that time goes faster and faster, stopping for no one.
I’d better get all my patio happyhouring in before it snows. All right, that’s a bit of exaggeration;
I’m sure we have at least a good month before the white stuff blows in.
So this week I am rolling in something summer-esque to keep the season alive: Almond Peach Upside-Down Cake. Isn’t that just peachy? I love this fruit any which way you give it to me. In fact, my old nickname was “Peaches.” I didn’t say work name, mind you, just nickname.
We are lucky here in Colorado — we have some of the best peaches around. Boulder Farmers’ Market has a great selection and is always a fun time to boot. This upside-down cake is quite delicious and just gives you another excuse to buy more peaches. The almonds pair well and add a great crunch, and the upsidedown aspect, well that’s just for fun.
We could go on about peaches all day, like, I love when you bite into it and have to fall forward so you don’t get peach juice down the front of you — that’s a good bite, I tell you. A few peach slices dropped into a glass of champagne, that has summer written all over it.
So really, I guess the heat isn’t that bad. Peaches, farmers’ markets, nicknames, champagne and happy hours. Please summer, don’t leave. Maybe I will make peach desserts all month long, just soaking in the heat and the sweet fleshy fruit as long as I can.
I know you will all be making this dessert — you have to listen to someone with the nickname “Peaches” now, don’t ya? OK, now follow the directions, put some love into it and invite me over when it’s done.
We are lucky here in Colorado as we have some of the best peaches around.
Almond Peach Upside- Down Cake
2 tbsp. unsalted butter (melted) 1/2 cup sliced almonds 3 tbsp. brown sugar 4-5 peaches (washed and sliced about a half-inch thick) 2 cups flour
1/4 tsp. salt 1 1/2 tsp. baking powder 1 tsp. cinnamon 1/2 cup unsalted butter (softened) 1/2 cup brown sugar 2 eggs 1/2 tsp. almond extract 1 tsp. vanilla 3/4 cup milk
Preheat oven to 350 degrees.
Lightly grease a nine-inch round cake pan with cooking spray. Add 2 tbsp. melted butter on bottom of cake pan; add sliced almonds on top of butter. Toss 3 tbsp. brown sugar with peaches and arrange over top of almonds. Dust with cinnamon, set aside.
In small bowl, sift flour, salt, baking powder and cinnamon. In large bowl, beat butter and brown sugar. Add in eggs, almond extract and vanilla and mix until well incorporated. Stir in milk. Add flour combination to wet mixture, and mix until batter forms. Pour over top of peaches.
Bake for 35-40 minutes. Take out and set on cooling rack for 15-20 minutes. Run a knife along outside edge of cake, invert onto serving platter. Serve warm or at room temperature. Add whipped cream or ice cream on top if desired. Enjoy!
Note: You can use a square 8x8or 9×9-inch baking pan instead of round if necessary.
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