I made this gorgeous peach upside-down cake for brunch this weekend with same technique I used for my pineapple upside-down cake, substituting fresh peaches from the farmer’s market. These cakes are rustic yet sophisticated, and will light up any table. Blackberries are a perfect compliment to the caramelized peaches.
For this variation, begin by skinning the peaches: score the bottom of the fruit with a small X, then drop in boiling water for 45 seconds. Immediately cool in an ice water bath. Peel the skin off the fruit, remove the pit, and cut into thin wedges. For best results, use peaches that are ripe but still firm. Don’t be shy with the butter and brown sugar at the bottom of the pan. Find the rest of the recipe here: