Upside Down Peach Cake Take 2

Upside Down Peach Cake from Dorie Greenspan's Baking Cookbook

Peach topping modified from another Upside Down Peach Cake I made from 6 years ago!

Peach and Raspberry Tart

Peach and Raspberry Tart from Martha Stewart's Pies and Tarts

Upside Down Peach Cake

I celebrated Labor Day weekend with a few friends over for a backyard BBQ.  What better way to say goodbye to summer than with a dessert chock full of peaches.  Enter the peach upside down cake from Baking Illustrated.

The recipe was perfect with the sugary sweetness being balanced with the dense yellow cake.  Also, the dense cake was the perfect vessel for weight of the peaches as well as soaking up the brown sugar sauce.  My husband, who is amazingly immune to my baked goods, asked for seconds.

Summer Fruit Desserts

With the summer season at it's peak (it's was over 100 degrees out here in California), summer fruits are abundant.  Below are a few of my favorite desserts showcasing summer fruits:

Peach Tart (Paleo)

Toasted Almond and Candied Cherries Ice Cream

Strawberry Pound Cake

Strawberry Turnovers

Strawberry Cheesecake Cake

Strawberries and Cream Tart

Cherry Pie

Peach and Raspberry Crumb Tart

Peach and Blueberry Crumb Tart

Strawberry Rhubarb Pie

I can't wait for it to cool down to get back into the kitchen as I really want to bake up another summer fruit dessert.  What is your favorite summer fruit dessert?

Peach Tart - Coconut Almond Crust (Paleo)

It was Mother's Day weekend and we all know around here that celebrations require dessert.  With just a week through my 30-day Paleo challenge, I didn't want to have to restart after a sugar binge; so, after some Internet research, I came across this coconut almond crust which would work perfectly with some fresh fruit piled on top and a dollop of almond milk ice cream.

To keep it paleo friendly, I tossed the sliced peaches with nothing more than a few tablespoons of honey and a couple dashes of cinnamon.



The crust was absolutely my favorite part of the dessert.  I imagine that it would be delicious as a bar cookie as well.

Coconut Almond Crust (Paleo)
from Eat The Cookie
Makes 1 8 or 9-inch tart crust

Ingredients:

1/4 cup coconut oil

3 tbsp honey

1 cup unsweetened shredded coconut

1 cup almond meal

1/4 tsp salt

1/2 tsp baking soda

1/4 tsp vanilla extract

1/4 tsp almond extract

Directions:

Preheat oven to 350F.
In a medium bowl, combine the shredded coconut and almond meal.

Melt coconut oil with honey over low heat, whisking well to combine. Stir in extracts and remove from heat.

Pour the warm liquid over the dry ingredients; stir together until well combined.

Press into a 8″ or 9″ tart pan.
Bake for 8-10 minutes or until evenly browned.
Cool completely on a wire rack before filling.  Serve immediately upon filling as fruit juices will make the crust soggy.

Happy Pi Day!

I absolutely love pie.  Especially after  I finally mustered enough courage and learned to make my own pie dough from scratch.  Below are a few of my favorite pie recipes in honor of "Pi" Day!

Apple Pie Bars

Cherry Pie

Strawberry Rhubarb Pie

Banana Cream Pie

Peach and Raspberry Crumb Pie


Peach and Blueberry Crumb Pie


Pecan Topped Pumpkin Pie 
 

Pecan Pie Bars

Peach and Blueberry Crumb Pie

Ahh!  I told you I couldn't stop with this all of this pie making business.  Oh, I wish I got to eat this one though.  Instead, it was made for my brother to bring to a dinner party.

Exact same recipe as the Peach and Raspberry Crumb Pie I made earlier this week.  Started with a basic pie crust, added a filling of peaches and blueberries, and then topped of with a crumb topping.  Yum!

Peach and Raspberry Crumb Pie

Ever since learning that making your own basic pie crust is not only easy but tasty, I have not stopped making pies (and eating them).  Especially with so many fruits being available from strawberries to peaches to raspberries to blueberries to cherries.  I can't stop picking them up from the market!

This week's fruits of choice were peaches and raspberries.  For the filling, I used a recipe from The Ultimate Cook Book, which I had for a few years now but was never inspired by until now.  They have a section dedicated to fruit pies and you just mix and match the crust, filling, and topping.  How amazing is that!

Because I was using my tart pan, I went with the crumb topping found in my BHG New Cook Book instead of a double crust.  It only required brown sugar, flour, and butter.

Perfect combo of sweetness and tartness.  Gotta see how many more of these I can squeeze into the oven (and my pants) before the end of summer!