Earlier this year, I (Laura) was contacted by the Tennessean, Nashville’s biggest newspaper, and asked to contribute to an article on upside down cakes for the paper’s Food section. I agreed and the article ran in the Oct 1, 2014 edition of the paper (also available online). I was honored to be included alongside such well respected local pastry chefs and bakers.
I submitted a couple peach based recipes, but they already had the tasty sounding Whiskey Peach version submitted by Juanita Cousins, so they used the Coconut Peach Upside Down Cake that has been featured on this site previously. I adapted this recipe from Cook Like a Jamaican, and while the article doesn’t mention it, I wanted to be sure to do so. The article includes a third recipe for a Skillet Huckleberry cake, which also sounds good! I hope you enjoy reading it as much as we did!
One bit of advice I gave that was not included is not to be intimidated. These cakes look challenging, but are really quite easy. I always fear that they will stick and be a problem, but in the half a dozen times I made variations in the last year, I’ve never had a problem. So be bold and give it a try!
Want another recipe? Try this one, my very first upside down cake. And feel free to experiment. Don’t have peaches? Try berries or pears. I’ve even seen some interesting versions with cranberries that I might have to try for the holidays!