Friday, September 11, 2015

ReMe Recipes - Jean's Peach Upside Down Cake

Both in the studio and in the kitchen, at ReMe we adore creating.  We also love to share our personal culinary traditions with our ReMe Sisters.  

With that in mind, last week your ReMe Hosts took one for the team.  In the name of "quality control", they sampled Jean's Peach Upside Down Cake, and happily declared it fit to serve to our ReMe Guests!

Jean never learned of Pineapple Upside Down Cake until she was an adult.
In her family, the peaches for this cake came from her Grandpap's trees in his urban garden in Pittsburgh, Pennsylvania..

If you'd like to try it for yourself at home, her recipe follows:

1.  Preheat oven to 350 degrees.

2.  Melt a stick and a half of butter in a 9 x 13 inch pan, and spread it around.  (This recipe will also work with two round pans.  Just divide all of the ingredients between them, and take about ten minutes off of the bake time.)

2.  Sprinkle  the melted butter with a 1/2 cup of packed brown sugar.

3.  Cover the brown sugar and butter with fresh peaches that you've peeled and cut.  Jean doesn't measure these; she just eyeballs them.  Maraschino cherries can be added too.  (Jodi's son, Josh, assures us that this cake is better with cherries!)  

4.  Next cover the peach layer with your favorite cake batter... boxed or homemade...yellow and spice are both delicious.

5.  Bake on the center rack for 50 - 60 minutes, or until a toothpick inserted in the center comes out clean.

6.  Cool in the pan, and invert onto a serving platter. 

7.  Ice cream makes everything better!

Please Note: This cake will work equally well with canned peaches.  Just be sure that they're well drained.

Please comment below, and tell us if you think that Peach Upside Down Cake should be added to the menu at ReMe.  

We'd love to hear about your favorites too!

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