I've just made a peach upside down cake, for the first time in my life, and it came out amazingly well. The only problem is that there's far too much of it to finish in one sitting.
What is the best way to store a very moist, fluffy white cake topped with what is essentially a fruit glaze? I'm afraid if I put it in the fridge it will dry out, which would be a shame since the texture is absolutely marvelous as it is. I don't have one of those tupperware cake keepers. Right now it's just sitting on a large plate on the counter.