Peach and white chocolate upsidedown pound cakes

I literally made this recipe out of boredom. Now I could give you guys a long-winded story about how I went every summer eating white peaches grown from our backyard and how it made me look forward to the summer every year (this is a true story btw), but that’s not what I’m in the mood to do. I’m here to talk about cake.

Pound cake is traditionally made from a pound of flour, a pound of butter, and a pound of sugar; basically equal ratios of all three, which is what this recipe does accomplish. That’s the one thing that really separates a pound cake from other kinds of cakes. I substituted half the sugar with honey because I ran out of granulated sugar, whoops, since honey accents the fresh, summery quality of the peaches beautifully.

I chose to brown my butter for the cake because it accents the peaches as well. This was intentional. I added in white chocolate chips because I did not want the honey and peach combination to go too bitter or tart, and the fat and saturated sweetness that is the white chocolate would pair well with both flavors and round out the taste of the cake. That, and when you bake white chocolate, it becomes caramelized and nutty, which plays off the brown butter well.

I chose to make mini pound cakes because they bake faster; since I’m using fresh peaches in the cake batter, that will add to the baking time, so just to expedite the process of getting cake into my mouth, I made them smaller. That also makes me feel less guilty about shoveling more of these mini cakes into my mouth, until I finish the entire batch alone and question my life decisions. and by making the cakes smaller, they will bake faster and in the same baking time it would take to make a pound cake without them, and offset the moisture content of the peaches themselves.

Makes 12 mini pound cakes:
1 cup flour
2 eggs
1/4 cup honey
1/4 cup granulated sugar
1/2 teaspoon baking powder
1 stick unsalted butter
1/2 cup diced peaches
12 peach slices (about 1/32th of an inch)
1 teaspoon honey

Brown butter. Whip eggs with 1/4 cup honey, 1/4 cup sugar, and the baking powder. Fold together everything but the peach slices (not the diced peaches, those go into the batter). Gently rub the 1 teaspoon of honey into the peach slices, and then place them onto the bottom of each cake tin. Fill up each cake tin with batter. Bake at 350 degrees F for 25 minutes. Cool entirely before removing.

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