Basil Peach Upside Down Cake

I pretty much wait all year for peaches to be in season! There is nothing better then biting into a peach that has been picked straight off the peach tree, ripened in the summer sun all month long. They are the juiciest and sweetest peaches of all.

My grandparents had a peach tree in their backyard growing up, the same tree my mom grew up with. All summer we would snack on the freshest home grown peaches and at the end of summer we canned what was left over for the winter months. A very simple canning process, preserving the peaches in a simple syrup and sealing them in large mason jars to be enjoyed as is, or as a treat on top of pancakes and waffles.

Although aside from eating them fresh, they are also a very flavourful stone fruit to bake with as the natural sweetness really comes out strong. From classic pies and cobblers, to a not so classic upside down cake! These are the easiest types of cakes to make. No frosting required, just a very simple “caramel” sauce that is created as the peaches and cake bake into each other.

I infused fresh basil from the garden into my caramel sauce for a hint of summer freshness. I love pairing savoury herbs with sweet desserts. It is optional if you do not have basil on hand. A pinch of nutmeg or cinnamon can also go a long way with this recipe.

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