Every year after school is out, our young community teenage girls have a 3-week “summer camp” with several of our Sisters. This year they went to New Hampshire for the event.
They were very excited and eagerly looking forward to the many activities ahead of them: lots of time out of doors, hiking, swimming, boating and gardening. I knew that nature crafts would be a part of their learning experiences, and also that there would be indoor activities such as housekeeping and of course, some cooking. I made them promise me that they would surprise me by making something new and different from any of their old standbys. They did not let me down, but kept their promise and came up with this scrumptious, raspberry peach upside down cake, inspired by a raspberry picking event that none of us knew would be happening before they went to camp. I could not have been more pleased!
Raspberry Peach Upside-down Cake
- Preheat oven to 350 degrees Fahrenheit.
- Slice peaches. Sift together flour, baking soda, baking powder and salt and set aside.
- Place 6 tablespoons butter in a 10-inch cast iron skillet over medium heat until melted then add brown sugar and cook until both are combined and melted, stirring occasionally with a wooden spoon. Approximately 8-10 minutes. Turn off the heat.
- Arrange peach slices in a circular pattern (overlapping if needed) in skillet on top of sugar. Add raspberries in areas not covered with peaches. Set aside.
- Cream together vanilla, 6 tablespoons butter and 1 cup sugar until creamy. Add eggs and beat until the yellow disappears. Add sour cream and blend.
- On low speed, add flour mixture and beat just until combined stopping to scrape the sides a few times. Pour batter onto peaches and smooth out to the edges.
- Bake 40-45 minutes. Remove from oven and cool on a wire rack for 10 minutes.
- Run a knife around the edges to release and invert onto a cake plate allowing the cake to cool another 10 minutes.
Serve with fresh whipped cream.
We are very blessed to have our own peach trees which yield an abundance of beautiful fruit……However, we never have too many. Whether eaten fresh and raw, or grilled, or in pies, cobblers jams or chutneys we never seem to tire of them, nor do our guest and retreatants. We love to surprise them with an unexpected breakfast of our mascarpone crepes embellished with a generous serving of fresh sliced peaches laced with fresh raspberry puree. The smiles on their faces as they savor each bite are as beautiful to behold as is the dish itself.
These creamy filled crepes are fun to make, beautiful ,to look at, and luscious to eat. One tip……..make a lot!
- Blend all ingredients for 30 seconds, scrape sides of blender; blend 30 seconds more. Refrigerate batter for 2 hours or overnight.
- Brush a 6 ½ - 7 inch crepe pan or non-stick pan with oil. Heat on medium until just starting to smoke.
- Set pan off heat and quickly pour 2 Tablespoons batter into middle of pan. Quickly tilt pan in all directions, until the entire bottom is covered in a thin layer.
- Return pan to heat for about 1 minute. Jerk the pan back and forth to loosen and flip over when the underside is nicely golden brown. Cook 30 seconds more or when there are brown spots.
- Repeat with remaining batter.
- Whisk together all ingredients. Store in an airtight container up to 2 days.
- Crush berries, add sugar till dissolved. Add Amaretto and mix thoroughly.
- Place ½ cup filling one each crepe. Roll up and top with fresh peaches and raspberry sauce.