Upside Down Peach Cake

The second cake of the first week of excess was a tempting looking sponge by Susan, which, although denoted an upside down cake, turned out to be exactly the right way up. Her report follows.

The recipe is adapted from this online pineapple upside down cake, which is apparently also very tasty.

A well seasoned, 10 inch skillet.

Black boy peaches, chopped into 3/8 inch thick pieces. Melt 3/4 stick unsalted butter; add 3/4 cup brown sugar and simmer over moderate heat for 4 minutes. Remove from heat and arrange peach slices, overlapping slightly.

1 1/2 cups flour
2 to 3 tsp ground cardamom
2 tsp baking powder
1/4 tsp salt
3/4 stick unsalted, softened butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla essence
1 tbsp peach schnapps
1/2 cup cranberry juice
2 tbsp peach schnapps for sprinkling over cake.

Mix dry goods together. Beat butter until light and fluffy, then beat in sugar, followed by eggs, a little at a time. Neat in the vanilla and schnapps. Add half the flour mixture and beat slowly until just mixed. Beat in the cranberry juice, then add the rest of the flour mix and beat until just blended.

Spoon the batter evenly over the peach topping. Bake at 175°C for about 45 minutes, until golden. Let it stand for 5 minutes before turning out of the skillet. Adjust peach slices, sprinkle schnapps over the cake and cool on a plate.


Published in: on April 14, 2010 at 19:20  Leave a Comment  

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