| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 1/2 |
c |
Packed light brown sugar |
| 14 |
|
Canned peach halves, about two 29-ounce cans (14 to 16) |
| 1/2 |
c |
Whole pecans, lightly toasted |
| 2 |
c |
All purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
c |
Unsalted butter, (1 stick) |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 2 |
lg |
Eggs |
| 1 |
c |
Buttermilk |
INSTRUCTIONS
FOR THE TOPPING
FOR THE CAKE
In a well-seasoned 10-inch cast-iron skillet over moderately low heat melt
the butter. Sprinkle the brown sugar evenly over the bottom of the skillet
and stir to combine. Remove skillet from heat and arrange peach halves, cut
sides up, in a decorative pattern over the sugar and butter. Sprinkle whole
pecans evenly around peaches.
Preheat oven to 375 degrees F.
In a large bowl whisk together flour, baking powder, baking soda, salt,
cinnamon, and nutmeg. In another bowl using an electric mixer cream
together butter and sugar until light and fluffy. Beat in vanilla. Add the
eggs, one at a time, until well incorporated. With mixer on low beat in the
buttermilk until just combined. Mix in the dry ingredients in two batches
until just combined.
Spoon batter evenly over the peaches. Bake in preheated oven for 35 to 40
minutes, or until golden brown and a tester comes out with crumbs adhering.
Cool cake in skillet on a rack for 10 minutes. Run a thin knife around the
edge of skillet and carefully invert the cake onto a platter.
Yield: 8 servings
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8838 Posted to
MC-Recipe Digest V1 #523 by Angele Freeman <jfreeman@netusa1.net> on Mar
19, 1997
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