You don’t need to read a food blog to know things are more than a little out of kilter these days. Pandemic, societal upheaval, economic devastation, politics, hurricanes, blazing fires, intense heat and more can make us forget about crises of years past (like environmental collapse and the largest refugee crises humanity has known).
Face it, we need cake!
We agree, peaches are delicious eaten fresh, juicy and sweet all on their own. We’ve been downing them daily this way for weeks. Plus we’ve been freezing, making spicy chutney and enjoying peaches in fruit salad. Still, sometimes only a cake will do.
This easy vegan upside-down cake baked in a cast iron skillet comes together in less than an hour from start to finish, making it ideal for last-minute desserts. We’ve peeled the peaches here but there is no reason you cannot make this with the skin on. Use the juiciest ripest peaches you can find. Throw in a handful of blueberries before you add the peaches for some nice color.
You can top with ice cream or whipped cashew cream if you like but on its own, it’s delish!
Enjoy the sweet taste of summer!