Browned Butter Peach Upside Down Cake with Honey Whipped Cream

A simple, browned butter and sour cream snack cake topped with brown sugar caramel and the best summer stone fruits.

If you are anything like me, you are extremely well-intentioned when purchasing fruit. However, that does not always translate into the actual consumption of fruit. I’m especially terrible at this in the summer. There are so many options and fruit is at it’s bounty! It’s also burning hot outside in Florida and the cute little peaches and berries appeal to my quest for all things “refreshing”. Fast forward a week or two later, and I my refrigerator full of peaches and berries are decidedly less cute. It’s not that I dislike fruit, I just struggle to eat it straight up, and I will always choose a more savory, vegetable centered snack. So in walks this cake. A one-bowl, ultra moist, perfect little vessel for all of that well-intentioned fruit currently ripening in your kitchen.

how to make an upside down cake

The cake is made using the blending method, a simple mixing method where you whisk together your dry ingredients and wet ingredients separately and then combine them. This method is used when making recipes that call for a liquid fat, like oil or melted butter, and the aim is minimal gluten development, which results in a ultra-moist final product. If you’re feeling fancy and want a lighter crumb, you could substitute cake flour for the all-purpose, or even do a mix of the two. The cake’s flavor hinges on browned butter, which is one of my favorite kitchen smells. (Someone please tell Yankee Candle that we don’t need any more “vanilla cookie” scents, but if they could work out a browned butter candle, I would definitely be interested.) Browning the butter essentially carmelizes the milk solids in the butter. You will see the butter beginning to foam and it will start to smell nutty and fall-like. That’s when you pull it from the heat. There will be little mocha-colored specks on the bottom of the pot, make sure to scrape all of that up because that’s where the flavor lies! When adding your melted butter to your final cake batter, the fat in the butter will probably cause the batter to do a little slip-n-slide action and it might be a little difficult to whisk. You can help to curb the slickness by taking a little bit of batter, maybe 1/4 cup, and adding it to your butter first. Whisk vigorously to combine the two and then add it all back into your big bowl of batter. The butter will integrate much more easily leaving you with a little less mess.

This cake can be made with all sorts of fruit in danger of losing its pizzazz. Nectarines and peaches really shine and they are sturdy enough to hold their shape during baking, but pineapple would give a little classic Hawaiian vibe, if you’re here for that.

Yield one 9" cake

Author Anna Ramiz

Prep time

10 Min

Cook time

40 Min

Total time

50 Min

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Browned Butter Peach Upside Down Cake

An easy upside down cake recipe that spotlights a variety of summer fruits. With browned butter, fresh peaches, and honey whipped cream this is a simple, seasonal snack cake.

Ingredients

for the cake

• 1/2 cup (1 stick) + 2 T unsalted butter
• 1 1/2 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup brown sugar, divided
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1/2 cup whole milk
• 1/2 cup greek yogurt or sour cream
• 2 large eggs
• 3 peaches, thinly sliced

for the honey whipped cream

• 1 cup heavy cream
• 3 T honey

Instructions

1. Preheat the oven to 350 degrees. Spray a 9” round cake pan with cooking spray and set aside.
2. In a small saucepan, combine 1/2 cup of the brown sugar with 2 tbsp of butter. Cook over medium heat, stirring frequently, until sugar is dissolved and caramel is homogenized and smooth. Pour the hot caramel into the prepared pan and tilt to cover the bottom and arrange the peach slices on top. Set aside.
3. In a small saucepan set over medium heat, melt the remaining 1/2 cup of butter. Cook, swirling the pot every few minutes, until the butter begins to foam and brown at the bottom. It should smell nutty and delicious. Scrape up the browned bits from the bottom of the pan and then set aside to cool slightly.
4. In a medium bowl, whisk together flour, granulated sugar, remaining 1/2 cup brown sugar, baking powder, baking soda, and salt. Set aside.
5. In a large measuring cup, whisk together eggs, yogurt, milk, and vanilla. Add the milk mixture to the flour mixture, and whisk just enough to blend everything. Pour the butter into the batter and whisk again, just until everything is emulsified. Be careful not to over mix.
6. Pour batter over the nectarines and smooth with a small offset spatula. Bake until the edges are golden brown and the center of the cake is set, about 35-40 minutes. Remove the cake from the oven and let cool in the pan for about 10 minutes. While the cake is still warm, place a large plate on top and use a towel to flip the cake out onto the plan. Let cool completely and serve with whipped cream.
7. To make the whipped cream: Pour cold cream into a mixer fitted with the whisk attachment. Begin whipping on low speed, increasing speed gradually as the cream begins to thicken. When the cream has gained a little body, add honey and continue whipping until soft peaks form.

Notes

This cake can be made with all sorts of fruit in danger of losing its pizzazz. Nectarines and peaches really shine and they are sturdy enough to hold their shape during baking, but pineapple would give a little classic Hawaiian vibe, if you’re here for that.

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Carob Molasses and Pistachio Ice Cream Sandwiches

When I originally planned this post, it was warm and sunny, the last few official days of summer were quickly approaching, and nothing sounded more on brand than ice cream sandwiches. But Hurricane Dorian changed all of that. Since I live within the cone of uncertainty (which couldn’t be more aptly named right about now), my week has been turned upside down. My Labor Day plans were thwarted and replaced with hurricane preparation (kind of), watching too much Netflix, listening to weathermen use the term “squall” far too often for my taste, and trying to simultaneously motivate myself to work out while refraining from eating all of our hurricane snacks. Turns out, ice cream sandwiches are pretty on brand for the days leading up to hurricanes too. In all seriousness, hurricanes can be very scary and damaging and I am very thankful that I live in a structurally sound home and have the ability to purchase any necessary safety precautions. There are many people, especially on the islands in the Caribbean, who have been devastated by these storms in recent years.

But back to ice cream sandwiches. I am pretty particular when it comes to frozen treats and those store-bought, paper-wrapped sandwiches always do the trick for me. I have tried many times to trade my boxed sandwiches for more refined, homemade ones, stacked together with all sorts of cookies, but I am always left a little disappointed. The cookies freeze and are too hard to bite into, or the ice cream slides right out from between the sandwiches. These, though, are a game changer. The “cookie” layer is much closer to a cake-y brownie, so they are soft enough to bite into and spongey enough to soak in just enough ice cream to keep the whole thing from falling apart.

When I was at the restaurant this summer, I had the opportunity to meet Chef Alon Shaya. He has long been one of my favorites, his book is exceptionally written and his restaurant is the author of some of my most memorable food experiences. Turns out, he is also very kind and a great teacher in real life too. For his final dinner at the restaurant, we made a carob molasses cake, that tasted a lot like a giant brownie, and served it with pistachio gelato, garden peaches, and crushed pistachios tossed with urfa chili flakes. It was really simple, but delicious and I started dreaming of these ice cream sandwiches.

Carob molasses is made by soaking carob pods in water and then cooking it down until you are left with a syrup. It is a Middle Eastern food, rich in history, and it was originally used as an alternative to sugar. Though sweet, it is not as cloyingly sweet as the traditional molasses we are used to here in the U.S. and it has a round, chocolatey flavor. Because it is an invert sugar, when added to baked goods, it also brings a little extra moisture. You can find carob molasses on Amazon, but I encourage you to go check out your local Middle Eastern market if you have time. I love browsing the aisles of my local market and I always walk out with my arms full of new things to try. (If you are in the Orlando area, I like Alexandria Market off of Hanging Moss Road or Shiraz Market in Longwood.)

Carob Molasses and Pistachio Ice Cream Sandwiches

Yield: 6 3”x3” sandwiches

Ingredients: 

170 g (1 1/2 sticks) unsalted butter, melted and slightly cooled

128 g (1 cup) all purpose flour

75 g (3/4 cup) sifted cocoa powder

3/4 tsp baking powder

3/4 tsp salt 

200 g (1 cup) sugar

2 eggs

1 T vanilla extract 

135 g (1/2 cup) carob molasses

1 quart pistachio gelato 

Optional: 

1/4 cup chopped pistachios, 1/4 tsp black pepper, 1/2 tsp ground cardamom, 1/4 tsp ground coriander, sprinkle of flaky salt

Procedure: 

1. Preheat oven to 350 F. Line a 12x17 rimmed baking sheet with parchment paper and spray generously with cooking spray.

2. In a small saucepan set over low-medium heat, melt butter and set aside to cool slightly.

3. In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.

4. In the bowl of a stand mixer fitted with a whisk attachment, combine melted butter, sugar, and molasses. Whip until smooth and then add eggs, one at a time. Add vanilla and mix until combined.

5. With the mixer on low speed, add the flour/cocoa mixture and mix until just combined. Remove from stand mixer and fold gently with a rubber spatula until no dry spots remain.

6. Pour batter onto the prepared pan and use a small offset spatula to smooth into a thin, even layer, leaving about 1/4” of space around the edges.

7. Bake for 8-12 minutes, until set and then let cool completely. If you aren’t assembling right away, you can keep the cake in the refrigerator until you are ready to build your ice cream sandwiches.

8. When you are ready to assemble, remove ice cream from the freezer and let stand for a few minutes to soften slightly.

9. To assemble, trim the edges of your cake until you have a rectangle measuring 12”x16”. Cut the cake in half lengthwise so you have two equal rectangles measuring 12”x8”. Scoop ice cream evenly over one side of the rectangle and use an offset spatula to smooth. Place the other side of the rectangle on top and press down gently. Freeze for at least 6 hours, overnight if possible.

10. When reading to slice, use a hot knife to trim the edges of the rectangle. Use a ruler to measure 3”x3” squares, slice, and return to freezer. When sandwiches are completely firm, wrap twice in plastic wrap and store in freezer until ready to enjoy.

*Notes:

*Unfortunately for me, I don’t yet have my own ice cream machine so I used Talenti Sicilian Pistachio Gelato. If you have an ice cream maker and want to make your own pistachio gelato, David Lebovitz has a great recipe you can find here! 

*As I said above, you can find carob molasses on Amazon or at your local Middle Eastern Market. 

10 Lessons from Spending a Summer in a Restaurant Kitchen

I spent the last three months completely immersed in the world of fine-dining. Days were spent mixing, chopping, baking, and preparing to perfection all of the components for each of the nine desserts on the restaurant’s ever-changing menu. As the sun faded, the hum of the dining room got louder and orders would begin pouring in. I began to listen for the soft click of the ticket machine, rhythmically announcing order after order and the team moved around our station as some sort of kitchen waltz, placing quenelles of ice cream and pieces of pie on plates, careful not to bump into each other thus interrupting the rhythm of the night. And then, just like that, it would all come to a halt. The night was over, the last table had been served, and it was time to clean up and go home, only to return again in 12 hours for another performance.

I have been a home cook and baker for the past 10 years, a serious study of the craft for the past 5, and an actual culinary student for the past 2 years. Regardless of my experience, I was nervous when I stepped in that restaurant kitchen in the beginning of May. I wasn’t sure if I was tough enough to hack it in an actual restaurant kitchen or if I had the skills that I needed to be successful. But, as the summer wore on, I began to gain my footing and find my place. My confidence increased with each day, and as I made recipes time after time, I started to view myself as a professional. I began to think about ways that I could apply all that I was learning in my own home kitchen, and how I could use these foundational principles and skills from the restaurant to help inform and educate other people, to help elevate our home cooking and broaden our culinary expertise.

All of that being said, here are 10 lessons that I learned from a summer spent in a restaurant kitchen.

1. Get yourself ORGANIZED.

   Every day when we came in to work, the first thing that we did was create the day’s prep list. We went through our inventory, taking note of how much of each component we had, how much we would need for service that night, and throwing away anything that was no longer at its best. We then tackled each prep item, making sure that projects that would take the longest were completed first. No time was wasted and everything was completed efficiently and correctly. In my home kitchen, I often think about what needs to be done first, but because I don’t usually make a list or a plan, it is easy to get side-tracked. Having an organized plan helps to ensure that time and ingredients in the kitchen are not wasted.

2. There is a sweet and important balance between creativity and efficiency.

   My favorite part of the summer was watching our executive pastry chef and sous pastry chef work together. One was an out-of-the-box thinker, coming out with ideas of how to use different ingredients in ways that no one else would ever think of. The other, a classically-trained pastry chef with experience managing large-scale bakeries, brought strong technique and pastry knowledge. You always hear that baking is science while cooking is art, but this summer challenged that notion for me. When the technical foundation is strong, there is an art and finesse that takes place in the pastry kitchen that is absolutely beautiful (and delicious)!

3. There is no use crying over curdled anglaise. or burnt jam. or too-hard caramel.

   Mistakes happen. And that’s a good thing. If we never messed up, we would never get better or find out that something just doesn’t work. My first week, I was petrified of making a mistake and looking unqualified. (Which was very silly because mistakes were inevitable.) I quickly realized that even the executive pastry chef made mistakes and had recipes turn out badly and that messing things up is all part of the growing process.

4. Let seasonal produce inform your recipes and menus.

   I was spoiled this summer. We had a full garden on property, access to the best and freshest produce, and all the berries I could dream of. Going into my externship, I definitely veered toward the chocolate/caramel kind of dessert camp, but I quickly learned the beauty of allowing what is growing outside to inform your desserts. There really is nothing better than eating a just-picked peach over a trashcan, juice dribbling down your chin. It takes an amazing amount of talent to create dessert components that elevate and support your peach, rather than cover it up. Figure out what is growing where you live, browse the produce aisles of your grocery store or farmer’s market, and let your findings inform your desserts.

5. Think outside the box.

   Something that sets restaurant chefs apart from home cooks is the willingness to try anything in the spirit of innovation. One of the most delicious bites that I had this summer came from a dessert that was in the recipe-development stage at the end of my externship. A component of the dish was corn caramel. Not caramel corn, but caramel made with the milk that comes from scraping and squeezing out a corn cob. It was ridiculously good. And it was something I would never have thought to do on my own. I learned that herbs and vegetables have a place on the sweet side of things and that sometimes, the best ideas are the ones that are the most unexepected. (But remember, they won’t all work and that’s okay. - see lesson #3)

6. Embrace the multi-component dessert formula.

   Before working in a restaurant, I would often wonder to myself what set these fancy, plated, restaurant desserts apart from my regular, at home, party desserts. TEXTURE. Each dessert on our menu had components that played with different textures and flavors. Something crunchy, something soft, something cold, something warmer, something salty, and the list goes on. Now, when creating new desserts at home, I will remember what I learned about layering flavors and textures. Instead of just making a cheesecake, can I add a candied nut, a sorbet or ice cream, a sauce that will take my cheesecake from good to great?

7. There are not many things that an immersion blender or a chinois can’t fix.

   Remember how I said that mistakes happen? Well that’s true, but I also learned that many mistakes can be fixed with the right tools. A lumpy pastry cream? Immersion blend it. Little pieces of egg shell in your anglaise? Strain it through a chinois. Something just doesn’t look right? I would recommend immersion blending and straining before you throw it away and start over. These are miracle tools in the pastry kitchen.

8. Explore as many different areas of the kitchen as possible.

   Before I started pastry school, I never imagined that I would enjoy making plated desserts. I liked ultra-simple American classics- brownies, cookies, muffins. Then, when I started culinary school and took my first breads class, I dove head first into doughs. I loved how precise and scientific, yet how tactile and romantic the whole bread making process was. As I continued to move through my studies, I found that I really enjoyed all of the components and artistry of plated desserts. I also found that I loved the blank canvas that cake decorating provided me. The moral of the story is, you never know what you will fall in love with until you try it. And you also never know when you will need to hand-temper chocolate in a pinch, so it’s important to diversify your skill set.

9. Master a few, ultra-important, crowd pleasing classics.

   The foundations are important. One of the most popular desserts on the menu was a dark chocolate soufflé. My pastry chef worked hard to create a recipe that was sustainable for restaurant service and rose beautifully every time. Night after night, people would come up to the kitchen to sing the praises of the soufflé, or as many called it “the chocolate pudding thing”. Something as simple as a soufflé, when done excellently, makes a lasting impression. Make sure that your pie crusts is flaky, your cake layers are moist, and that your souffles always rise.

10. Don’t forget to dance.

    Each day when we got to work, we would clock in, get our tools, tie our aprons and my pastry chef would ask the most the important question of the day. “What are we listening to today?”. We spent the summer mixing, stirring, and grooving to everything from soul classics to Israeli hip-hop, and the kitchen transformed from a scary and slightly intimidating space to a place that began to feel like home. At the end of the day, developing recipes, creating things with your hands, and feeding people brings so much joy. You can’t help but dance.

1- blueberry picking with the pastry team; 2- garden blueberries and blackberries picked just before service

* the exceptionally stunning photo of all of the rose was taken by my cousin Flora-Wellness. She makes the best cocktails and herbal concoctions and takes the prettiest pictures around. You can follow here @florawellness.