Monday, November 15, 2010

Peach Upside Down Cake

By: Jill F. Sandique

Peach Upside-Down Cake
You probably learned this recipe in high school but with pineapples. That’s the most popular version of upside-down cake, but really, just about any fruit can work. Experiment with your favorites!

Makes 1 cake  Prep Time 30 minutes  Bake Time 50 to 60 minutes

For the caramel
1/2 cup water
1 1/2 cup sugar
1/4 cup unsalted butter, softened
3 to 4 peach halves sliced into wedges (or half a can)

For the cake
2 1/2 cups all-purpose flour, sifted
2 1/4 teaspoons baking powder
pinch of salt
3/4 cup fresh milk plus 3/4 teaspoon lemon juice
3/4 cup butter
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla extract

1  Make the caramel: Caramelize water and sugar till light brown. Add the butter. Cook until bubbly. Cool for 30 seconds. Pour into a 9-by 2-inch round pan. Slice peaches. Arrange over the caramel layer.

2  Preheat oven to 350ºF. Sift together flour, baking powder, and salt.

3  In a non-reactive bowl, mix together milk and lemon juice. Set aside for 5 minutes.

4  Cream butter and sugar at low medium speed until light. Increase speed to medium and add the eggs one at a time, beating well after each addition. Blend well. Lower speed and fold in the dry ingredients alternately with the sour milk.

Pour into the baking pan with peaches and bake for 50 to 60 minutes or until done. Let the cake rest for 5 minutes then invert.

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