When I decided to write about this book it didn’t even occur to me that it would be posted any time near the 4th of July. Here’s to happy accidents because Warren Brown’s United Cakes of America is a wonderful tribute to the baking traditions of our country. I smiled when I discovered the first words written in the book were a pledge, that started with the words  “We the people who love cake …” Definitely a pledge I can sink my teeth into

It isn’t just about cake either, Warren defers to local favorites and specialties. Vermont for instance is represented by a Maple Crème Brûlée, and Maine by the Whoopie Pie. All throughout the book are wonderful little tidbits about each state. When I got to the section about Oklahoma I knew I would have to bake the cake that he chose to represent my state a Pecan-Peach Upside-Down Cake. It’s loaded with fresh peaches and nuts, and it’s just downright delicious!

Pecan-Peach Upside-Down Cake with Brown Sugar Glazed Pecans

Re-printed from United Cakes of America by Warren Brown Published by Stewart, Tabori & Chang

This is just a slight variation from the original recipe with the addition of the Brown Sugar Glazed Pecans.

Ingredients:

For the Peach Topping

Fresh peaches – 2.5 pounds peeled, halved and pitted

Cinnamon – 1/4 teaspoon

Nutmeg freshly grated – 1/4 teaspoon

Unsalted butter – 3 ounces (6 Tablespoons)

Superfine granulated sugar – 2 ounces (1/4 cup)

Light brown sugar lightly packed – 2 ounces (1/4 cup)

Kosher salt – pinch

For the Pecan Cake

Dry ingredients:

All purpose flour – 10 ounces (2 cups)

Baking powder – 1 1/2 teaspoons

Nutmeg freshly grated – 1/2 teaspoon

Wet ingredients:

Milk – 1/2 cup

Sour cream – 1/2 cup

Vanilla Extract – 1 1/2 teaspoons

Creaming ingredients:

Unsalted butter – 4 ounces (1 stick)

Superfine granulated sugar – 12 ounces (1 1/2 cups)

Pecans – 3/4 cup

Whole eggs – 3

Egg yolks – 2

Brown Sugar Glazed Pecans

Butter – 2 Tablespoons

Brown sugar – 1/4 cup

Chopped pecans – 1/2 cup

*Bakers note: Grinding the pecans ahead of time is not necessary since they will get ground by the mixer.

Directions:

1. Pre-heat the oven to 335 degrees Fahrenheit and place the rack in middle position.
2. Toss the peaches, cinnamon and nutmeg in a bowl and set aside.
3. Melt the butter in a large (12 inch) cast-iron or other heavy pan. Add the sugars, stir to combine with the melted butter. Remove from the heat and snugly arrange the peach halves in the skillet, flat sides facing up.
4. Measure the dry ingredients and wet ingredients into separate bowls. Whisk each to combine.
5. Combine the butter, sugar and pecans in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for about 3 minutes.
6. Add the eggs and yolks one at a time to the creamed butter mixture, allowing each to fully incorporate before adding the next.
7. Alternately add the dry and wet ingredients about a quarter at a time.
8. Scrape the sides of the bowl and mix for 20 seconds on low speed.
9. Spoon the batter over the peaches in the skillet and smooth with an offset spatula. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Cool the cake for 15 to 20 minutes. Release the sides of the cake from the skillet surface using a heatproof flexible spatula and invert on to a serving plate.
11. Place skillet back on the stove and melt the butter over medium-high heat. Add the sugar, stir until melted and it starts to bubble. Lower the heat to medium and add the pecans. Stir until well coated.  Remove from heat and carefully sprinkle the glazed pecans over the cake.

This is best served warm with a glass of milk or a great cup of coffee. Enjoy!