When AK went off to film school a few weeks ago, I cried. Well, almost. I had a lump in my throat that called upon all the catharsis of the world. Images of the brother going away to a fancy school, smoking pot, making brilliant movies after mood-swung, beer-ridden enlightenments, kissing the cheek air of Bollywood beauties, and making elaborate thank you speeches at cheesy local award ceremonies were duly conjured. After which, I was almost certain that he’d forget his fat, untalented sister.
And then, yesterday he called. To ask if I was coming to Amma’s because he was going to be there. To say, “Come na…I haven’t seen you since I went.” To say, “Make me a cake.” Ha! Hostel food can’t be that good, then. So what if it’s Subhash Ghai’s !
So in honor of elder-sisterly love, husband was duly sent egg-buying, and peaches were peeled and sliced in almost feverish frenzy. An hour, a power cut, and an impatient wait later, this is what emerged:
I used the Pineapple-upside down recipe  from Sanjeev Kapoor’s Cakes & Bakes. The result was a flavorsome, moist cake, which I think would have enjoyed a vanilla ice-cream scoop with it.
Here’s the recipe adapted from the previous occasion :
For the upside-down layer:
- 3 peaches, peeled and sliced
- 1 ½ tbsp. unsalted butter, softened
- ½ cup demerara sugar
- 8-10 apricots (I used dried)
For the cake:
- 1 cup flour
- 100 gms. unsalted butter, softened
- 1 tsp. baking powder
- 1 cup castor sugar
- 1 tsp. vanilla essence
- 3 eggs
- Grease a cake tin (I used a 7 inch square tin) and line with baking parchment. Preheat the oven to 190 degrees centigrade.
- For the upside-down layer, cream the butter and demerara together and line over the parchment.
- Place the peach slices over the butter-sugar layer. Sprinkled with chopped apricots and leave aside.
- Meanwhile, sieve the flour and baking powder together.
- In a food processor, work the butter, eggs, sugar, and vanilla essence until creamy.
- Fold into the flour and baking powder mixture and pour over the arranged peaches and apricots.
- Bake for about 45 minutes, staying mostly in the kitchen to enjoy the warm aromas (Cover the cake with parchment if it begins to darken too quickly beyond a rich gold.)
- Enjoy warm on its own or with a dollop of vanilla ice-cream in the company of family and dear friends.