While technically summer is winding down, it sure doesn’t feel like it in LA. Temps are in the 90’s which makes me grumpy. Hopefully, it will start cooling down soon. As much as I enjoy blue skies and sunshine, I don’t like sweating because I dared to venture outside my apartment. Yuck!
On the flip side, I am still enjoying the late summer bounty at the farmer’s market. They recently relocated the farmer’s market that was only a few blocks from my apartment. It’s not that much further, but it’s significantly smaller. I hope it’s only a temporary move. I don’t mind walking a few blocks more (except in this awful heat. I know. I know. Poor Tanya) but I miss all the merchants. Plus, they lost most of the food vendors. There used to be a truck that sold the most amazing tamales. The line was long, but it was worth it.
This year I did notice more vendors were selling heirloom tomatoes, which are my absolute favorite. The first time I tried them I ate my entire $5 basket in one afternoon because they were so darn good. Now I try to be a bit less greedy and enjoy them for a few days. My stomach thanks for me savoring the heirloom tomatoes, rather than being a gluttonous pig.
You can still find pretty decent peaches but their juicy days are coming to an end, so I thought it was appropriate to send them out in style. I’m a big fan of upside down cakes but wanted to do something a bit non-traditional and found this recipe from Baking Basics and Beyond by Pat Sinclair. Peaches and raspberries seemed like a fun alternative and are delicious when they get a bit caramelized. Not to mention, it looks absolutely gorgeous.
And yes, it tastes as good as it looks!
Peach Melba Cake
- 1 1/4 cups flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter room temperature
- 1/4 cup milk
- 2 eggs lightly beaten
- 1 teaspoon almond extract
- 1/4 cup butter melted
- 2/3 cup brown sugar firmly packed
- 2 peaches peeled and sliced
- 1 tablespoon lemon juice
- 1/2 cup raspberries
- Preheat oven to 350 degrees. Place melted butter and brown sugar in the bottom of a 9×9 inch pan. Lightly toss sliced peaches with lemon juice, then spread peach slices over brown sugar mixture. Fill in empty spots with raspberries.
- In a medium bowl, whisk together flour, sugar, baking powder and salt. Add butter, milk, eggs and almond extract. Beat on low until blended.
- Scrape sides of bowl. Continue mixing on medium-speed for 2 minutes. Pour cake mixture over fruit.
- Bake for 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove cake and cool for 5 minutes.
- Run a spatula around the edges of cake then cover cake pan with a serving plate. Carefully flip the cake over and onto the serving plate. Cake should slide out easily.
- Serve warm with a dollop of whipped cream or ice cream. Store leftover cake in the fridge.