Sunday, October 17, 2010

Peach Upsidedown Cake

I made this cake a few weeks ago- just in time to catch the end of peach season. This recipe was a great way to bake with peaches because they are the star of the cake so their natural deliciousness doesn't get lost! The cake had a great texture. It was moist with a good crumb and a light cinnamon flavor without being overly sweet. Now I know peach season is over so you may be wondering why I am giving you this recipe now. I promise it's not just to torture you! The original recipe from Dorie Greenspan (which can be found here) uses cranberries, which is the perfect fall and winter fruit!
 Peach Upsidedown Cake (adapted from The Crumbly Cookie)
Recipe is for 9" round pan. I halved it and baked in 6" round pan. 
  •  2 peaches
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 3/4 sticks unsalted butter, room temperature
  • 3/4 cups sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup 2% milk
  1. Preheat oven to 350 degrees.
  2. Spray round cake pay with nonstick baking spray with flour.
  3. Whisk together the flour, baking powder, salt and cinnamon.
  4. In a small sauce pan, melt 6 Tbsp butter. Stir in 1/4 cup sugar and cook stirring constantly until it comes to a boil. Pour evenly into cake pan.
  5. Arrange peach slices in cake pan with sugar in whatever pattern you want so they cover bottom of pan. Set aside.
  6. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon.
  7. In another bowl, beat the remaining stick of butter with a hand or stand mixer until smooth.
  8. Add 1/2 cup sugar and beat until smooth and creamy. 
  9. Add the eggs one at a time, beating for 1 minute after each addition and scraping down the bowl as needed. Stir in the vanilla. 
  10. Reduce the mixer speed to low and add half of the flour mixture. Stir to combine. Add the milk followed by the rest of the dry ingredients. 
  11. Spoon the batter over the peaches and smooth the top with a rubber spatula.
  12. Bake for 40-45 minutes, or until a toothpick can be inserted and comes out clean. Remove from the oven and let cool for 5-10 minutes. Run a blunt knife between the sides of the pan and the cake. Carefully turn the cake out onto a serving platter.
  13. Serve warm or at room temperature. Top with ice cream if desired.

    No comments:

    Post a Comment