Wednesday, September 1, 2010

Peach Upside Down Cake :)


If you ever had a slice of pineapple upside down cake with its yummy caramel top you'll love this recipe using fresh peaches.  I used an iron skillet to bake in and as you can see from the photo I just needed a larger plate to turn it out on.  It was a little heavy to flip so you may need help if you use an iron skillet.

My Peach Upside Down Cake

Topping
Melt 5 Tbsp. Butter in 10 - 12 inch iron skillet (coat sides -not heavy- using brush. Or what I did, was stuck a knife in the butter and ran it around the sides).  When butter has melted remove from burner and sprinkle with 1/2 slightly heaped cup of brown sugar.  Let set as you prepare the rest of the recipe.
Peel 3-4 medium - large peaches and slice - lay on top of the brown sugar butter mixture in skillet or pan of your choice as pictured above. 
To remove skins easily blanch in boiling hot water for a few second then place in a bowl of water and ice.  Or if you have a very sharp knife that can get the skin close without loosing the peach you can do that also.  I have a very sharp pairing knife.

Cake Batter
Cream together in large bowl:
1/2 cup (1 stick) butter, softened
1 1/4 cups sugar
2 eggs
3/4 cup raw milk plain yogurt or reg. plain yogurt
2 tsp vanilla, good quality

Stir into creamed mixture and blend until all is combined: 
(I stir together or sift then add to creamed mixture and add in part until all blended together)
2 cups all purpose flour
1 tbsp. baking powder
1 tsp. sea salt

Pour or spoon onto peaches, batter will be a bit thicker than most cake batters. Bake at 350 degree oven for 25-35 minutes.  Check with toothpick for doneness.

You can use this batter for a reg. yellow cake to frost and you might have some batter left over from placing on peaches.  I had a large skillet and put all the batter on top.

*If I had to change one thing it would have been the humidity, since I had a few leftover slices the top became a little soft but still was delicious.

Variations:  You could use 1/2 all purpose and wheat pastry or if you'd like to make it gluten free you can do that as well, but add 1/2 - 1 tsp of Xanthan Gum


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