Buttermilk peach cake. Am I crazy?
I've got this notion all the sudden that I could make a mean skillet cake with buttermilk and peaches. Kinda like a yellow peach upside down cake. Am I delusional? Do the buttermilk+fruit combination sound familiar to anyone else?
I haven't tried it yet, but I just saw a Good Eats episode where Alton made individual upside down peach cakes in ramekins, using a buttermilk cake batter. It looked great. You should be able to find the recipe at Foodnetwork.com.
Yes I make this! I've been using canned peaches and it is great, can't wait to try it when the real deal comes into season. The peaches are laid on caramel and I love caramel. The cake is tender and uses buttermilk. The recipe is from NY magazine from Karen Demasco of Craft. I try to make everything of hers they have:
I have a recipe for a Cooking Light upside down peach cake that seems similar... It is delicious and I think the reduced- or non-fat buttermilk adds tanginess, creaminess, and moistness without adding a lot of fat.
Here is the CL recipe: http://food.cookinglight.com/cooking/...
I've made it with fresh peaches (makes my mouth water just thinking about it!) as well as with frozen peaches from the summer season. Equally delicious.