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pressed with a finger, 43 to 48 minutes. Transfer the cake pan to a wire rack and let the cake cool for 2 to 3 minutes. Run a dinner knife around the edges of the cake and give the pan a good shake to loosen the cake. Invert the cake onto a rectangular serving platter so that it is right side up and serve at once or let it cool for 15 minutes before covering it to tote.

Keep It Fresh! Store this cake, covered with plastic wrap or aluminum foil, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw on the kitchen counter for 3 to 4 hours or overnight, then lightly cover it with aluminum foil and reheat it in a 350°F oven until warmed through, 20 minutes, before inverting and serving it.

Note: If you have a 10 or 12 ounce jar of maraschino cherries, use half.

Recipe Reminders

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PREP NOTES

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SPECIAL TOUCHES

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BRANDIED PEACH UPSIDE-DOWN CAKE

serves:

16 to 20

prep:

1 hour

bake:

40 to 45 minutes

cool:

25 minutes

NOT YOUR TYPICAL upside-down cake, this one begins with fresh peaches that are soaked in brandy and spices, then placed on top of a vanilla cake batter, baked, and flipped upside-down before serving. Feel free to increase the amount of nutmeg and ginger in the spiced peach mixture. But, when you have great summertime peaches you might want to keep the spices minimal so the real peach flavor can come through. As with all coffee cakes and upside-down cakes, this is best served warm.

For the brandied peaches

6 medium-size peaches, rinsed

3 tablespoons brandy or orange juice

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 to 2 teaspoons fresh lemon juice

For the cake

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

Parchment paper, for lining the pan

6 tablespoons (¾ stick) butter

1 cup packed light brown sugar

1 package (18.25 ounces) plain yellow cake mix

½ cup vegetable oil

4 large eggs

4 ounces reduced-fat cream cheese, at room temperature

1¼ cups heavy (whipping) cream, or 1 batch Sweetened Whipped Cream (2 cups; page 489), for garnish

1. Prepare the peaches: Peel, pit, and slice the peaches about ¼-inch thick into a medium-size bowl and sprinkle the brandy, nutmeg, ginger, and lemon juice over them. Gently toss the peaches so that they are well coated. Set the peaches aside for 30 minutes, tossing them 2 to 3 times.

2. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour. Trace the bottom of the pan onto a piece of parchment paper and cut along the trace marks. Place the piece of parchment paper in the bottom of the pan and set the pan aside.

3. Melt the butter in a medium-size saucepan over medium heat. Stir in the brown sugar, continuing to stir constantly until the mixture comes to a low boil. Remove the saucepan from the heat and pour the warm brown sugar mixture over the parchment paper in the cake pan, spreading it evenly to the sides of the pan.

4. After the peaches have stood for 30 minutes, drain the liquid from them through a sieve set over a small bowl. Set the bowl aside, allowing the peaches to continue draining for 5 minutes.

Recipe Reminders

MADE FOR

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