Peach Upside Down Cake
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
2/3 cup extra virgin olive oil
1/4 cup pear concentrate
5-6 medium peaches or nectarines, halved and pitted
2 eggs
1 teaspoon vanilla extract
2 cups still apple cider
2 1/2 cups stoneground whole wheat flower, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup roasted chopped macadamia nuts
Grated zest of 1 orangeRecipe
Preheat oven to 350 degrees F. Butter and flour a 9-inch round
springform cake pan.
In a saucepan heat 2 tablespoons of the oil, and the pear
concentrate. Add the halved peaches or nectarines and cook for
5-6 minutes, or until just tender.
Set aside for 20 minutes, or until just cool. Beat the eggs
until fluffy, 2-3 minutes. Gradually add the remaining 1/2 cup
oil, and the vanilla. Stir in the
remaining ingredients. Drain the fruit, place it decoratively
around the base of the pan and pour the batter over it.
Bake for 30-35 minutes, or until a
skewer inserted in the middle of the cake comes out clean. Cool
in the pan for at least 10 minutes before turning out onto a
platter to serve.
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