French Peach Cake
This post has been delayed for 5 months. sheesh!
I made the cake and took the photos in mid-August. So, here's a little slice of summertime on a January day!

We started with these:





First of all, here's the recipe, from the Joy of Cooking:

(If you can't read it and want to, click to go to the flickr page - there's a bigger version there. I didn't follow it to the letter, but close enough.)

Step 1: Halved peaches in the pan


Step 2: Drizzled with butter, sprinkled with ginger


Step 3: The batter poured over. mm, look at that melted butter floating on top!


Step 4: Baked - the melted butter made the top all crispy and fried. mmmyarm.


Step 5: Inverted. This looks a lot less appetizing. We'll have to fix that.


The final product! Liberally slathered in stiffened whipped cream - I just added some sugar and custard powder to the whipping cream, let it stand for a minute, then whipped it like usual. It held up very well - through the heat, all the way to my bookclub meeting, then all the way through dinner while we all eyed it covetously...


It was delicious. The cake is dense and toothsome without being obnoxiously heavy or rich, and the peaches are, well, peaches, and thus are perfection in a fuzzy skin... with the piles of whipped cream adding that deceptively light-tasting coolness to tie it all together.
I will definitely definitely make this cake again. :)