Friday, May 25, 2012

Peach Upside Down Cake

I don't even really think it would be fair to call myself a blogger anymore. I'm barely a foodie for God's sakes. I'm embarrassed that my last entry was almost two months ago, but I guess life happens, you know? I have a friend who once gained some weight during the summer... this has a point I promise. So anyway, my friend. She spent her nights drinking cheap beers with hipsters on rooftops. She spend her mornings laughing with friends over greasy brunch. She skipped work outs. She skipped veggies. Okay, and well, let's be blunt, when we look back on that summer together, we can tell. But you know what? She had the best summer of her life. She probably aged a little with being in the sun so much, or got a few wrinkles from all of the laughter, but at the end of the day, she will probably look back on that summer and remember nothing but the best of times.
And that is sort of how I feel about my blogging. I have pushed it to the side. I have passed on a quiet night alone in my kitchen to just about everything under the sun: going sailing with friends, outdoor music festivals, staying up too late, not getting enough sleep, working my butt off, drinking one too many red bulls, running several races, seeing my parents drunk in Key West (once was enough), joining a soccer team, discovering my love for Cab Sauv, laughing til I cry, crying until I have to laugh and everything in between.

So I have been living. And not blogging. And for that, I am sorry. But I still think about you often. And I hope some of you are still going to read this. Because I do miss blogging, just like I would really miss the gym or veggies, or maybe, dare I say it, work? 

So, here is a quick little number I whipped up a few weeks ago (from Taste of Home). Tis the season for fruity desserts, and before we know it, it will be peach season. And beach season. Oh dear God, I need to go to the gym.

Peach Upside Down Cake
3/4 cup butter, softened, divided
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches (I used canned, rinsed and well drained but go for fresh if you can)
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

1. Melt 1/4 cup butter; pour into an ungreased 9 inch round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.
2. In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.