Peach Upside Down Cake


While searching for something different to bake with peaches I came upon this recipe for upside down cake. Baked it this weekend and it was very, very good.
My daughter and grandchildren were here as well as the three of us and it was all eaten but two pieces. We let it get cold though the recipe suggested serving warm. Still good.
I did not have any buttermilk in the house, so soured some sweet milk instead.
One tablespoon of vinegar or lemon to a cup of milk and let set for five minutes or so. This makes a good subsitute and saves running to the store. I used the lemon juice as there is already lemon in the recipe. I also felt it needed a little spice so sprinkled a little nutmeg over the top when I took it out, Next time I think I will try using brown sugar with the peach mixture.
This was easy to make and I think would work with about any fruit. Plums come to mind as they are in season now.
Peach Upside-Down Cake
Yield: 9 servings (serving size: 1 cake
The sugar and fruit juice tossed with the peaches create a glaze as the cake bakes.
3 cups thinly sliced peeled peaches (about 1 1/2 pounds)
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
Cooking spray
2/3 cup sugar
1/4 cup butter, softened
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk

Preheat oven to 350°.
Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.
Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.
Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate.

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