I’m still digging on those delicious Oklahoma peaches this summer, and love to use pistachios any time I can, so this recipe for an upside-down peach and pistachio cake was a no brainer.
Unlike other traditional upsides down cakes, this one is not as light and “spongy”; it is more of the opposite. With the addition of crème fraîche and five whole egg yolks, this cake is more of an enriched pound cake. Still flavorful, and loaded with those sweet Stratford or Porter peaches, this rich and dense cake also has a hint of roasted pistachio.
Try it out for yourself and by all means adjust the recipe to however it suits you and your crew.
1 1/2-2 pound fresh ripe peached, stoned and halved
2 1/4 cup unsalted softened butter (1/4 cup melted)
1/2 cup packed light brown sugar
1 cup granulated sugar
5 large egg yolks
1 cup crème fraîche
1/2 teaspoon vanilla
3 cups All-Purpose Flour
1/2 cup finely chopped roasted pistachio ( I pulsed mine in a food processor.)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (if using roasted salted pistachios, omit this ingredient)
1 teaspoon In The Kitchen With Scotty “More Than Pumpkin Pie Spice” or ground cinnamon
Begin by spraying the inside of a 9” deep round cake pan with baking spray. You may also use a secure (tightly fitted bottom) 9” springform pan, but realize there will be melted butter that could escape if your pan is a little worn. Preheat your oven to 375 degrees.
Melt 1/4 cup (4 tablespoons) of the butter. Add the brown sugar and stir to make a slurry. Pour into the bottom of your round cake pan. Add HALF of the halved peaches (you may also need to quarter some) pit-side down to the bottom of the pan, making sure they are resting on the brown sugar/butter mixture.
In a stand mixer with the paddle attachment, begin creaming the remaining 2 cups of butter until smooth. Add the granulated butter and cream until light and fluffy.
One at a time, add the egg yolks and mix in thoroughly after each addition. Add the vanilla next along with the crème fraîche, scrape down your bowl, and mix until everything is smooth and combined.
In a large bowl combine the flour, ground pistachio, baking powder and soda, More Than Pumpkin Pie Spice or ground cinnamon, and the kosher salt if using. Mix with smooth to combine evenly.
Add the dry ingredients in batches to the wet mixture, to combine, in stages… not all at once. Scape down the sides and bottom of your bowl often to ensure even consistency.
Add HALF of the thick cake batter to the pan. Use a spatula to spread out the batter over the top of the peaches and brown sugar mixture. Tap the pan gently on the counter to ensure the cake batter is evenly dispersed.
Add the second half of the halved/quartered peaches, the final half of the cake batter, once again smoothing it out evenly. There is no need to tap again.
Place the cake into the center of your hot oven, and bake 30 minutes. Turn the temperature of the oven down to 350 degrees and bake an additional 30 minutes or until you have a golden brown cake that is adequately cooked through the center.
Remove your cake from the oven and allow it to cool for 15 minutes. Carefully rim the sides of the pan with a knife, place a platter or cake plateau over the top. Keeping in mind the cake is still hot carefully invert the cake allowing to fall downside up onto the surface. Make peach adjustments if necessary, and let the cake to cool.
Before serving, dust the whole cake, or individual slices, with powdered sugar if desired. If you’re feeling extra naughty ( and I highly recommend being naughty when you can) serve the cake warm with a side of your favorite ice cream. Enjoy!