Georges birthday dinner + Peach upside down cake

Good morning! How’s your Tuesday treating you?

I am enjoying some OIAJ, TJ style : )

* * *
Last night, George & I headed into the city for his {belated} birthday dinner. A week or two ago, in the Best Of Philly magazine, Branzino was in there for “best outdoor dining” so we set out to try it.

It was charming, cute & romantic. The outdoor seating was a little brick courtyard with lights strung and tiki torches aflame.
The menu had lots of smaller size plates, so we chose to share six.

>Baby beets
>Panzanella Salad
>Mussels in a white wine
har grilled octopus
>Risotto with mushrooms + truffle oil
and a seafood pasta
I like sharing smaller plates, a great way to try a lot in small{er} amount of food? … Right? Probably not 😉

After finishing up dinner, we set out to meet George’s friends for a drink. We walked around the streets and came to Farmers Cabinet.
The place was filled with candles, from the bottom to the top, with dark colors +  old classic specialty drinks. It felt like we were in an Old Inn.
It’s so nice to live close to the city, I think it would be so fun to actually LIVE in the city for a little.
Walking from place to place & finding hidden gems sounds perfect to me!

After our meet up, {we were in food comas} we came home, enjoy a slice of Peach upside down cake.. and called it a night.

* * *

Speaking of {Peach upside down cake}

I have a yummy recipe for you!

This dessert is full of yummy brown sugar, melted butter and sweet summer peaches! DELISH.

Peach Upside Down Cake
from: David Lebovitz


Fruit Layer:
3 tbsp unsalted butter
3/4 cup light brown sugar
4 large peaches, peeled and sliced thick

8 tbsp unsalted butter, softened
3/4 cup sugar
1 tsp vanilla extract
2 eggs, room temperature
1 1/2 cups  flour
1 1/2 tsp baking powder,
1/4 tsp salt
1/2 cup  whole milk, room temperature


1. Melt the 3 tablespoons of butter in a cast iron skillet, or cake pan.
Add the brown sugar and cook while stirring, until the sugar is melted and begins to bubble.
Remove from heat and let cool.
2. Once cool, arrange the fruit in a pinwheel design.
3. To make the cake, preheat the oven to 350F
4. Beat the 8 tablespoons  of butter and sugar until fluffly. Add the vanilla, then the eggs, one at a time, until smooth.
5. Whisk or sift together the flour, baking powder, and salt.
6. Stir in half of the flour mixture, then the milk, then the remaining dry ingredients. Do not overmix: stir just until the flour is barely incorporated into the batter.
7. Spread the batter over the fruit, then bake for 45 minutes to one hour- The cake is ready when it begins to pull away from the sides of the pan and the center feels just set.
8. Remove from oven, let cool about 20 minutes, then place a cake plate on top, and wearing oven mitts, flip the cake out on to the plate.

It tastes delicious warm with vanilla ice cream!


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