Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Peach Upside-Down Cake




Source of Recipe


Internet


List of Ingredients




Caramel:
6 tablespoons butter plus additional for the pan
1 cup sugar
4 to 6 fresh peaches, halved and pitted (nectarines, apricots, or plums can be substituted)

Cake:
1 cup granulated sugar
1/3 cup melted butter
2 eggs
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract

Caramel:
Butter a 10-inch cake pan, line the bottom with parchment paper, and butter the paper. Place 2 tablespoons water and sugar in a saucepan, and stir together. Cook over high heat, swirling the pan (do not stir), until the mixture turns a golden caramel color. Immediately remove the pan from the heat, and whisk in the butter (be careful; the mixture will foam). Pour the caramel into the bottom of the prepared cake pan. Cover the bottom of the pan with the peach halves, cut-side-down.

Cake:
Preheat the oven to 350 degrees. Add the sugar and melted butter to the bowl of a mixer fitted with a whisk attachment, and beat until combined. Add eggs, and whisk until the mixture is light and fluffy. Sift together flour, baking powder, and salt. Stir the buttermilk and vanilla extract together. With mixer set on low speed, add the dry ingredients by thirds, alternating with the liquid ingredients, to the butter mixture. When it's all fully blended, pour the batter into the pan over the peaches and bake, rotating it front-to-back after the first 15 minutes, for about 50 minutes or until the cake is golden brown and springy to the touch. Remove from the oven, and allow to sit for about 10 minutes before inverting onto a platter.






Recipe