November 9, 2014

Upside Down Peach Cake + Secrets.


I've taken to visiting our neighbor, Mr. Williams*, on Saturday afternoons. While he says he is content in spending his days with the company of his dog, the weekly visit from his son and occasional phone call from the other, I get the feeling he enjoys our visits as much as I do. He likes to tell me stories about his years in the army, anecdotes about his grandchildren and great-grandchildren, to beam with pride while talking about his brilliant dog, who is usually eyeing me from her spot on the couch next to him, and to tell me about how 'the Lord has been good' to him. 

When our visits first began, I thought it would do us both some good to have regular visits. I yearned to hear stories and listen to his advice. And for him, I thought a distraction from his daily routine might be nice. I can't say I didn't know I would be changed during our visits. Yet I didn't expect it to be in the form of spiritual encouragement. 

It feeds my soul to hear his testimony and encourages me in my own journey. Every once in a while he'll tell me to keep on in my faith. "Keep the faith, lassie," he'll tell me. "Don't forsake the good Lord, because He won't forget you." 

Yesterday after our visit he ambled over to his freezer and pulled out package after package of frozen fruit plates. A local program brings him food every week. Every week they bring seven plates with three slices of peach and half of a pear. 

"I can't eat all of these," he says. "They're good for making upside down cakes and things." He put about eight plates in a bag and swore me to secrecy. I am not allowed to tell anyone that he is giving me fruit plates. 

But here I am telling you. But it's okay. Wanna know why? Because today I'm sending the fruit right back. Not all of it at once, but cake by cake. I've decided there's a good reason he's sent fruit. He needs to eat it. So, I took his suggestion and made upside down peach cake. 

I haven't told him it's vegan. He'd probably give me an exasperated speech about how underweight I am (I am perfectly on weight, thank you very much) and it's certainly due to the silliness of not eating any meat or dairy. So this post is full of secrets. You don't tell anyone that he is giving away fruit plates, nor that the cake I made is vegan. Deal? I'm trusting you, Internet!

 *names changed to protect the innocent

Upside Down Peach Cake - Vegan

adapted to vegan from | Taste of Home

Ingredients

  • 1 can (15 ounces) sliced peaches in juice
  • 1/3 cup packed brown sugar
  • 4 tablespoons Earth Balance butter, melted, divided
  • 1/4 teaspoon ground cinnamon
  • 1-1/2 cups all-purpose flour
  • 2/3 cup organic cane sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup coconut milk + 1 Tbsp lime juice
  • 2 Tbsp ground oatmeal
  • Directions


    1. Drain peaches, reserving 2 tablespoons juice. Pat peaches dry. In a small bowl, combine the brown sugar, 1 tablespoon butter, cinnamon, nutmeg and reserved peach juice. Spread into a 9-in. round baking pan coated with cooking spray. Cut peach slices in half lengthwise; arrange in a single layer over brown sugar mixture.
    1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the buttermilk, egg, vanilla and remaining butter. Add to dry ingredients and stir until blended. Spoon over peaches. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 8 servings

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