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    scratch - Peach Upside Down Cake

    Source of Recipe

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    Recipe Introduction

    This is a classic upside-down cake, and as such you will need a10-inch (25 cm) cast iron frying pan if you want to make it. You canuse fresh plums, mangoes, and pineapple instead of peaches, so changethis recipe with the seasons as different fruits become available.

    List of Ingredients

    Peach Upside Down Cake

    For the topping:
    4 Tbs (60 ml) butter
    3/4 cup (180 ml) brown sugar
    4 peaches or nectarines, pitted and cut into thick wedges

    For the cake:
    1 1/2 cups (375 ml) all-purpose flour
    1 1/2 tsp (7 ml) baking powder
    3 Tbs (45 ml) cornmeal
    1/2 tsp (2 ml) salt
    8 Tbs (120 ml) butter
    1 cup (250 ml) sugar
    4 eggs, separated, at room temperature
    1 tsp (5 ml) vanilla extract
    2/3 cup (160 ml) milk

    Heat the butter and brown sugar in a 10-inch (25 cm) cast iron skillet
    over moderate heat. Cook until foamy and pale, 3 to 4 minutes.
    Remove from the heat and arrange the peaches attractively in the
    skillet. Set aside. Mix together the flour, baking powder, cornmeal,
    and salt in a mixing bowl and set aside. Cream the butter and sugar
    in an electric mixer until pale and fluffy, about 2 minutes. Add the
    egg yolks and vanilla and beat until incorporated. Add the dry
    ingredients and milk gradually in 3 or 4 steps and beat just until the
    batter is smooth. In a separate bowl beat the egg whites until soft
    peaks form. Fold about 1/4 of the whites into the batter, and then
    fold in the remaining whites until thoroughly incorporated. gently
    pour that batter into the skillet, spreading it carefully to cover the
    peaches without disturbing them. Bake in a preheated 350F (180C) oven
    until the top is golden brown and puffy and a toothpick inserted in
    the center of the cake (not the topping) comes out clean, about 50
    minutes. Cool the skillet on a wire rack for 2 minutes. Cut around
    the edge of the skillet with a paring knife to free the cake. Place a
    serving platter over the skillet and invert them both. Carefully
    remove the skillet. If any of the peaches stick to the skillet,
    replace them on top of the cake. Serve warm, chilled, or at room
    temperature. Serves 6 to 8.

    Recipe


 

 

 


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