As long as I can remember, one of my favorite cakes has been pineapple upside-down cake. Jean Anderson, in “The American Century Cookbook” (Clarkson Potter, $35), suggests that the first example of the cake was submitted in Seattle around 1922 for a fund-raising cookbook. Certainly the cake was around three years later when a Gold Medal Flour ad showed a pineapple upside-down cake with six slices of pineapple on top, candied red cherries in the center of each slice and a brown sugar glaze all over the top.
The creativity of man continues to impress me. I wish I could invent something as good as the pineapple upside-down cake. This peach version is just a humble variation. Until I invent something really grand, I’ll just have to settle for eating this.