CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Cake |
8 |
Servings |
INGREDIENTS
4 |
T |
Butter |
1/2 |
c |
Light brown sugar |
1/4 |
t |
Grated nutmeg |
2 |
c |
Peaches, sliced thin |
1 |
t |
Fresh lemon juice |
1 1/3 |
c |
Cake flour |
3/4 |
c |
Sugar |
1 3/4 |
t |
Baking powder |
1/4 |
t |
Salt |
3 |
T |
Butter |
1/2 |
c |
Milk |
1 |
t |
Vanilla extract |
1 |
|
Egg |
INSTRUCTIONS
Peach (pear, nectarine, apple, cherry) Upside-down Cake Melt the
butter in an 8-inch (20 cm) square pan. Add the brown sugar and
nutmeg and blend well. Remove the pan from the heat and arrange the
peach slices, slightly overlapping them, on the brown-sugar mixture.
Sprinkle the peach slices with lemon juice. Sift the flour with the
sugar, baking powder and salt. Stir the butter to soften it, then
stir in the flour mixture, milk and vanilla extract. Mix until the
flour is dampened. Beat the batter for two minutes with an electric
mixer at medium speed or beat 300 strokes by hand. Add the egg, and
beat for one minute longer with the mixer or 150 strokes by hand.
Pour the batter over the peaches. Bake in a preheated 375F (190C)
oven for 35 minutes. Cool the cake in the pan for five minutes and
then invert it onto a serving plate; let stand for one minute more
before removing the pan. Serve warm. (Note: in my experience, this
cake does not keep very well.) REC.FOOD.RECIPES ARCHIVES /CAKES From
rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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