Yield: 6 to 8 servings
For the topping:
1/2 cup unsalted butter
3/4 cup light brown sugar, packed
5 each fresh yellow-flesh peaches, blanched, peeled, cut into eight slices
For the cake:
1-3/4 cups all-purpose flour
1-1/2 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, softened
3/4 cup sugar 11/2 tsps. vanilla extract
1/2 tsp. almond extract
2 each large eggs, room temperature
3/4 cup buttermilk
1/2 pt. fresh raspberries
For the sorbet:
1-1/2 lbs. ripe plums
1 cup red Zinfandel
1 cup water
1 cup sugar
1. For the topping: Heat butter in a 10 to 12", oven-proof skillet over medium-low heat until butter is foamy. Sprinkle in brown sugar evenly, and cook for 2 minutes without stirring. Remove skillet from heat and arrange peach slices, cut side down, close together on top of sugar-butter mixture.
2. For the cake: Preheat oven to 375°F. Sift together dry ingredients in a small bowl. Beat together butter, sugar and extracts in a mixer with paddle on medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time; then beat until mixture is doubled in volume, 2 to 3 minutes. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk. Beat until just combined. Fold in raspberries by hand. Gently spoon batter over peaches and spread evenly.
3. Bake cake until golden brown and a wooden toothpick inserted in middle comes out clean, 40 to 45 minutes. Invert cake onto a large platter. Lift off skillet and replace any fruit that has stuck to the bottom of the skillet. Serve warm or at room temperature, alone or with sorbet.
4. For the sorbet: Remove pits from plums and place fruit in blender with wine and water. Blend for 1 minute. Pass mixture through strainer and add sugar. Stir until sugar is dissolved. Process in ice cream or sorbet maker per manufacturer's instructions.
Recipe and photo from California Tree Fruit Agreement.