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    Topsy Turvy Caramel Peach Cake


    Source of Recipe


    Beth Lock

    List of Ingredients




    For the peach topping:

    4 firm ripe peaches
    1 cup granulated sugar
    3 tablespoons butter
    3/4 cup brown sugar
    1/4 cup shredded coconut meat
    1/4 cup walnut gems

    For the Cake:

    2 eggs
    2/3 cup sugar
    1/2 teaspoon vanilla extract
    1 cup all purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt

    Recipe



    1. 9" square cake pan. Preheat oven to 350°F.

    2. Prepare the peaches by dunking them in boiling water for 30 seconds. Remove. Peel the skin off. Halve the peaches, remove the pit, then slice. Set aside.

    3. In a heavy saucepan, heat 1 cup granulated sugar and cook until liquid and amber in color, about 5 minutes. Remove from heat and add 3 tablespoons of butter. Mix carefully with a wooden spoon. Pour the caramel mixture into a 9-inch cake pan and spread around the bottom. Sprinkle with brown sugar. Line with overlapping peach slices, covering the entire pan. Set peach slices around the edge of the pan. top with coconut and walnut gems.

    4. For the Cake: Beat eggs until thick; gradually beat in sugar. Add vanilla. Sift together flour, baking powder and salt; add to egg mixture and mix well. Pour over peach topping. Bake 350°F. for 35 to 40 minutes. Test for doneness with a toothpick, and adjust time accordingly.

    5. Remove from Oven, and invert on plate. Prepare to be amazed.
 

 

 

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