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Susan S. Yeske: Recipe of the Week

Peaches upside-down

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It’s high peach season in Pennsylvania and New Jersey and it’s turning out to be an outstanding year.
Unlike last year when two cold spells curtailed the season, this year’s perfect peach weather has created a bumper crop. August has brought us freestone peaches, which have hung longer on the trees and are bursting with flavor. The flesh easily comes away from the pit, making them the best for baking, cooking, eating fresh and freezing.
You can buy peaches at supermarkets year round, but August and early September are the best times to support your local farms by buying their peaches. Left on the tree longer they always have more flavor and nutrients than peaches that have been transported from far away. The fuzzy fruit is a great source of vitamins C and A, contains 10 percent of the daily requirement for potassium, is low in calories and free of cholesterol, sodium and fat.
Peach season is worth celebrating, and local events include Peach Month at Peddler’s Village with peach-inspired foods and drinks at the restaurants in the Lahaska village. See the website peddlersvillage.com to see a full schedule.
Bucks County farms that grow peaches include Bechdolt’s Orchards in Hellertown, Manoff’s Market Gardens and Solebury Orchards in Solebury, Fairview Farm in Pineville, Bedminster Orchard and Penn Vermont Farm in Bedminster, Shady Brook Farm outside Yardley, Snyder Farms in Perkasie and Tabora Farms & Orchard in Chalfont. In New Jersey, Terhune Orchard & Winery is known for its peaches.
In addition to eating peaches fresh, then baking them into pies, cobblers, muffins and cakes, here is this recipe from wholeandheavenlyoven.com:

Summer Peach Upside-Down Coffee Cake

Peach topping:

2 medium peaches pitted and sliced

½ cup coconut sugar or brown sugar

½ cup butter

½ teaspoon ground cinnamon

Cake:

2 cups white whole wheat flour

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

¼ cup butter, softened

¾ cup coconut sugar or brown sugar

¼ cup plain yogurt

2 large eggs

1 cup milk

2 teaspoons vanilla extract

1. Preheat oven to 350°F. Lightly grease two 9-inch round cake pans. Set aside.
2. Place sugar, butter, and cinnamon in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally until caramel is golden-brown and slightly thickened. Remove from heat and divide between bottoms of prepared pans. Arrange peach slices over top and set aside.
3. Make the cake: In a medium bowl, whisk flour, baking powder, salt, and cinnamon. In a separate medium bowl, beat butter and sugar until creamy. Beat in yogurt, eggs, milk, and vanilla until smooth. Fold flour mixture into liquid until just combined.
4. Divide batter between pans, gently spreading over peaches. Bake coffee cakes at 350°F for 25 to 30 minutes or until cake springs back when lightly touched. Cool coffee cakes on a wire cooling rack 10 minutes, then invert each cake onto a serving plate. Cut into wedges and serve warm.


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