My Dad gave me some peaches the other day off of his tree. I didn't have quite enough to get a canning operation going, so I went on a quest to find a yummy peach dessert recipe. I came across a lot of peach pie recipes, and they all looked great. But when I found this recipe for a Peach Upside Down Cake, I just had to try it. It turned out AMAZING! It was almost like a peach cobbler, and was especially wonderful served warm with a scoop of ice cream.
Start by heating your oven to 325 degrees. Butter a 9-inch square or round cake pan, or spray with baking spray. Peel and pit the peaches, slice thinly.
Fruit Mixture:3 peaches, peeled, thinly sliced, about 2 cups of slices (I think I used 4 or 5 peaches)
1/2 cup light brown sugar, packed
1 scant teaspoon ground cinnamon
3 Tablespoons melted butter
Toss the peaches with the brown sugar, 1 teaspoon of cinnamon, and 3 tablespoons of melted butter. Arrange the peach mixture in the prepared baking pan.
Cake:
Cake:1 3/4 cup all-purpose flour, stirred before measuring
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2/3 cup milk
Combine the flour, salt, baking powder, and 1 teaspoon cinnamon in a bowl. In a large mixing bowl with electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs, vanilla extract, and almond flavoring. Add the flour mixture to the sugar mixture, alternating with the milk, beating just until blended. Spoon the batter over the peach slices.
Gently spread it around to cover the peaches.
Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Remove the pan and scrape up any fruit slices clinging to the pan and arrnage them over the cake.
Like I said before, it was especially wonderful served warm with a scoop of ice cream.
Gently spread it around to cover the peaches.
Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Remove the pan and scrape up any fruit slices clinging to the pan and arrnage them over the cake.
Like I said before, it was especially wonderful served warm with a scoop of ice cream.
2 comments:
oh what a wonderful cake great job
Sounds delicious; thanks for sharing.
Post a Comment