This post is sponsored by Gay Lea.
For this month’s Gay Lea post, we’re talking about “Farm to Table”. Appropriate really since Gay Lea is a Canadian dairy products co-operative owned by over 1,200 farmers. I don’t often get to visit a farm but I do try to do the next best thing and that’s to shop at my local farmers’ market, giving preference to actual farm stands if I can. Something I’ve had my eye on the past few weeks has been Ontario peaches. I can never resist when I see them sitting at a stand looking so inviting…
I’m a really big fan of stone fruits for baking, although sometimes we eat all the fruit before we get to bake anything 😉 I was excited to find some smaller peaches that were not quite ripe last week because it meant I could bake with some (they are good for baking when they are just on the cusp of being ripe because then they don’t collapse in your cake or whatever) while the rest ripened slowly and I could eat them as they did.
I’ve been meaning to make a fruit topped cake for a while now but life (and unexpected trips) got in the way until the long weekend when the perfect consistency peaches combined with an early morning (thanks jetlag) made for a pretty peach cake I shared with my neighbours as we said goodbye to summer on Labour Day.
I’m love classic French yoghurt cake and initially imagined I’d make a peach yoghurt cake. But then I saw Nordica has released Smooth Plain Cottage Cheese in a large tub – perfect for baking – and figured that would work just as well (and make for a bit sturdier cake with an added boost of protein).
Upside down peach cake
Easy upside down peach cake made with smooth cottage cheese.
- 5-6 small, nearly-ripe peaches
- 225g (1 1/2 cups) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 100g (1/2 cup) granulated sugar
- 120 mL (1/2 cup) Nordica Plain Smooth Cottage Cheese
- 1 teaspoon pure vanilla extract
- 113 g (8 tablespoons, 1 stick) unsalted butter, melted and cooled
- Preheat the oven to 350°.
- Grease and flour a 9-inch cake pan and line the bottom with parchment paper.
- Cut the peaches in halves and remove the stones. Arrange them, cut side down on the parchment paper. Set the cake pan aside.
- Whisk the flour, baking powder, and salt in a large bowl.
- Whisk the eggs, cottage cheese, sugar and vanilla in a medium bowl until smooth
- Use a rubber spatula to fold the dry ingredients into the wet until just incorporated.
- Gently fold in the melted butter.
- Scrape batter into the cake pan on top of the peaches and use an offset spatula to soothe the batter evenly over the tops of the peaches. Rap the pan gently on a countertop to help distribute the batter evenly.
- Bake until the cake is golden brown and a toothpick inserted into the centre of the cake (not the fruit) comes out clean, 45 - 50 minutes.
- Cool in the pan for about 5 minutes before running a butter knife around the edges of the pan and inverting the cake onto a large plate.
- Peel off the parchment and serve, warm or at room temperature with ice cream or whipped cream.
This is a lovely light cake, best enjoyed the day it’s made or the next day (warm this very gently in a microwave if you’re eating it the next day). Because it’s simple and not too sweet, the flavour of the peaches really shines through. Do yourself a favour and pick up a bunch of fresh peaches from your local market and bake this. It’s guaranteed to keep the memories of sunny summer days alive through the first few days of fall.
Disclosure: I am part of the PTPA Brand Ambassador Program with Gay Lea, and receive compensation as part of my affiliation with this group. As always, opinions expressed here are my own and I only write about/ recommend products I use and love. If you know me in real life or follow me on social media, you’ll know that writing a French food cookbook requires ridiculous amounts of butter so this campaign is a perfect fit 😉