Somehow, Joanne of Eats Well With Others manages to attend medical school, come up with delectable recipes AND spearhead/participate in a lot of our recipe contests. “Busy” probably doesn’t cover it. So we’re grateful she shared this tantalizing & drool-worthy recipe with us for an upside down cake like you’ve never seen before.
It’s coming on 10 years since I started buying my own balsamic vinegar and memories of the charlatan my mother used to dress our salads with still gives me nightmares.
I wake up at 2AM with acetic acid-induced night terrors from caustic Italian vinaigrette infused dreams.
And bed hair. It is not a pretty sight.
It wasn’t until I left for college that I realized that there is a whole other world of balsamics out there. Balsamics that are so sweet you are tempted to drink them for dessert or, at the least, drizzle them all over anything and everything. Including your dessert.
It was revelatory.
But while I thought good balsamic was, well. Amazing. Mosto cotto takes it to a whole new level. It is so syrupy delicious that you can’t be stopped at drizzling. Oh, no, you want to bathe yourself and everything you own in it. I swear it.
I figured my laptop probably wouldn’t react very well to such an undertaking, however. So I settled for making a balsamic caramel topped peach upside down cake. And by “settled” I mean that it is my new most prized possession. My ultimate favorite thing.
The texture and flavors of the cake are absolutely perfect. It is dense without being overly so, incredibly moist, and just the perfect amount of sweet that you are grateful there is a hint of acetic acid in the mix to even it all out. It is the perfect cake to eat on a warm summer’s day, with a cup of tea, or just because.
And, well. It might haunt you for the rest of your life…but unlike the vinegar from my childhood, it will be in a good way.
Balsamic Caramel Peach Upside Down Cake
Makes 1 9-inch cake, recipe by Joanne Bruno of Eats Well With Others
• 1/2 cup unsalted butter
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