Due to Rosh Hashana and all the holiday-ing that ensued, I was a bit behind on this week’s recipe. I had bought peaches last week in anticipation (see, I am planning ahead!) but I did not have a chance to make the cake until Sunday night, which come to think of it is not that last minute.
I was really happy to see that Dorie provided the peach option for this cake as there is no way in heaven that I was going to be able to get my hands on fresh or frozen cranberries. It’s just not a fruit that exists here in Israel (may have something to do with the climate, hmmm). The most I can get are dried cranberries, or canned cranberry sauce imported from America. Besides, it’s still peach season here, so why not take advantage?
This week’s recipe was hosted by Sabrina of Superfluous. She just got married in August (actually on the same day as my brother!) so congratulations to her and her new husband and may they find only happiness together.
Sabrina picked the Cranberry Upside-Downer and I was really excited to make this. I haven’t made an upside-down cake in a long time, in fact, I think I’ve only made one other upside-down cake ever. (When I brought the cake into work on Monday, my coworker asked, “Why did you need to flip it over?” I didn’t really have a good reason for that except that that’s what the recipe said.) This cake turned out so easily and nothing got messed up when I flipped it over!
I almost didn’t make this until Monday night because I was so tired. Sunday was a fast day (almost like practice for the 25 hour long fast of Yom Kippur), and unfortunately, our air conditioning decided not to work on Saturday night, and on top of that, the Little Rocker decided to get up about four times during the night. So we woke up on Sunday morning tired, already dehydrated and not ready for a fast day. By the end of the day I was just so wiped that I almost went to sleep right after putting the Little Rocker to bed, but then I remembered this week’s recipe, and I sucked it up and made the cake.
So glad I did.
The hardest part of the cake was pitting and slicing the peaches – just goes to show how hard it was, and in about 20 minutes, I had the cake in the oven, smelling up the house.
Dorie recommends to eat the cake warm – no problem there, and when I tried the cake after it was done I was surprised. I am used to apple cakes, and the peaches just added something special to the cake and made it just a little bit different.
In order to further our dieting goals, I decided to bring the cake to work so that we wouldn’t eat it all. As I packed it up in the morning, Rocker Dude protested. I asked if he wanted to try the cake (his excuse the night before was that he had already brushed his teeth, humph). He said that he had planned on eating a slice for breakfast. I offered to cut him a slice, but he declined. I am not blaming him, he is under a crazy amount of stress, poor guy. He just started a new job teaching high school English, and on top of that he has to defend his masters’ thesis on Monday – he’s a bit stressed – you can do it baby!
And when he passes (because I know he will) champagne and cheesecake for everyone!
Right, back to this week’s recipe – everyone, go get some peaches and make this cake! But only if you want to eat something totally delicious.
Check out the recipe on Sabrina’s blog here and see what other TWD bakers did here.
The Unappreciated Baker 
just tell your friend that it’s MUCH prettier when you flip it over and a LOT less messy to serve 😉
looks great!
Looks delicious! I love upside-down cakes, pineapple ones are traditional in South Africa. And pineapples are just in season. Hmmm, I have a plan brewing… 😉