It's been raining all day...sprinkle sprinkle, drizzle drizzle, pour pour. I think it's finally giving up now, but it's made for a very mind numbing studying (circles in the basement).
Peaches were on sale at the new Whole Foods in Columbia (69 cents/lb!) so of course, in true M fashion, we bought a case. Lol. And since it's been raining and there's only so much studying I can do (read- until I fall asleep) baking or cooking had to happen. I got the cooking part down, and M&D wanted to finish off the Popeyes chicken so they ended up with dessert!
I snagged this Upside-down Peach Cake recipe with some changes from
Taste of Home. Most of the changes were due to my inability to work with a recipe as is, and with the lack of ingredients in the house. I got to use up the rest of the honey lemon butter from the zucchini bread and it actually worked great in this (the lemon rind really works well), but it's not necessary. I was also trying to make it healthier since no matter what I do, M&D will eat it all within seconds- so I subbed out most of the butter for Greek yogurt and ran out of sugar so used less. The cake is actually more bready but it's got a nice dense tangyness to it. I also didn't bother with peeling the peaches because I figured it would get softened in the baking process enough that I wouldn't notice (unlike apples, I would always peel apples for pie).
As usual, the nutrition facts are per my calculations and may not be exact.
Happy Saturday! I hope your day is dry and tasty :)
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