Every year my parents take a trip down to Porter, Oklahoma…. Why you might ask????? Porter’s Peaches from “The Peach Barn & Orchard”
I have yet to make the journey but I always send my wish list and they bring me home some of these supper yummies!
|Photo from “The Peach Barn & Orchard”
They have a wide variety of types and styles of peaches, but my favorites are always the “2nds”. The not so pretty, really ripe peaches! I chunk them up and freeze them to save for smoothies or can them for some ready to go pie filling or ice cream topping.
But here is another one of my favorite things to do with them….Peach Upside Down Cake! Similar to a peach cobbler and super easy. You could really use any fresh fruit with this recipe. Try apples, blackberries, raspberries, plums, strawberries…whatever you have around or is in season!
3 T. butter – melted
3/4 c. brown sugar
3-4 large peaches, peeled band sliced
1 stick butter- softened
3/4 c. sugar
1 t. vanilla
1 1/2 c. flour
1 1/2 t. baking powder
1/4 t. salt
1/2 c. milk
In 10 inch cast iron skillet or baking pan melt 3 T. butter and add in 3/4 c. brown sugar. Set aside and slice peaches.
Arrange sliced peaches on top of brown sugar and butter mixture.
Preheat oven to 350 degrees.
Cream together the stick of butter, vanilla and sugar. Gently add eggs and mix completely. Mix dry ingredients (flour, baking powder and salt) in mixing bowl. Gradually add dry ingredients alternating with milk and mix. Spread cake batter on top of peaches.
Bake for 45-50 minutes or until cake begins to pull away from sides and middle is set. Remove and cool.
At this point you could be done and just enjoy the goodies, but if your feeling fancy/lucky you can try your hand at flipping it out onto a pie plate. It really does come out easy if you run a knife around the edges first.