I’m new to the world of upside-down cakes (umh, this is literally my first) but I’m awfully smitten. Not sure why it has taken me so long to jump on the band wagon, but I’m grateful to my gig – contributing a recipe each month to Millerton NY’s Main Street Magazine – for getting me started on an upside-down cake roll.
So, truth be told, this is really a recipe for strawberry rhubarb icebox cake. However, there was NO way I could post a recipe for such a cake with such a name in the fall. I just couldn’t. The seasonal police would have had me cuffed within minutes, not to mention those who (rightly!) believe one should only post recipes calling for ingredients that everyone has access to (as opposed to (unfairly) posting recipes calling for ingredients that some of us may have frozen in the freezer . . . ).
So, yes, it’s true: all of these photos ARE for a peach galette, and although it IS 80 degrees as I write this, it is also September (though here in NYC you’d really never know it), and my guess is you’re looking to make galettes with fall and winter fruit right about now – Italian plums, apples, pears – I get it. And that’s the beauty of this recipe: all of the above mentioned fruit work, and then some.
Does anyone out there (besides me) remember staring longingly into the freezer section at the grocery store, wondering how to persuade your mom to buy the massive tub of vanilla, chocolate and strawberry ice cream (delightfully called “Neapolitan”) even though it was maybe a tad too big for your family of four and maybe a tad less interesting than some of the other flavors on offer (and by “less interesting” I mean no chips or swirls of fudge or peppermint candies – this was the mid-70s, after all, so salty caramel and cookie dough ice cream were merely what dreams were made of . . . and adult dreams, at that).