Instead of peach pie, we’ve had two peach-filled cakes recently. The first was a very traditional Peach Upside-down Cake. These always seem risky - almost as unlikely as a soufflé to come out right.
But this one turned out of its pan perfectly, due no doubt to the Piemaker's superpowers!
The second was Blackberry-Peach Cobbler Bars. They seemed more like cake than cobbler, but they were delicious. I used almonds instead of pecans for the crunchy topping, and I think you could switch out different fruits with equally good results.
These were white peaches, that’s why they are almost invisible in the cake.
What seasonal produce are you enjoying now?