How to Bake a Peach Upside Down Cake

Опубликовал Admin
9-12-2017, 07:00
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Upside down cakes were popular in the 1950s and they are still popular today as they are easy to make, taste delicious, and are often thrifty. This recipe uses canned peaches so you can bake this cake year-round. Serves 6

Preparation

  1. Preheat your oven to 350 °F (177 °C) (Gas mark 4).

Making the Peach Mixture

  1. Spray a 9 inches (23 cm) round cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan.
  3. Pour melted butter into the prepared cake pan.
  4. Sprinkle brown sugar over melted butter in cake pan.
  5. Place peach halves and pecan halves in brown sugar mixture inside cake pan.

Making the Cake Batter

  1. Mix melted soft butter and sugar in a mixing bowl.
  2. Add egg and beat until the mixture is creamy.
  3. Mix well butter flour, baking powder, and salt in a separate mixing bowl.
  4. Add the flour mixture to butter mixture alternately with milk and mix until smooth.
  5. Pour the cake batter over fruit and nuts in cake pan.
  6. Bake the cake 30 to 40 minutes.
  7. Serve the cake. Loosen the cake from sides of pan and invert onto serving plate.
  8. Allow pan to remain upside down for 5 minutes before removing from the cake.
  9. Cut the cake into six pieces.
  10. Serve with sweetened whipped cream or vanilla ice cream.

Ingredients

  • 2 tablespoons (28 grams) butter
  • 1/2 cup (115 grams) brown sugar, packed
  • 6 drained canned peach halves
  • 6 drained maraschino cherries, drained, halved
  • 12 pecan halves
  • 3 tablespoons (43 grams) soft butter
  • 1/2 cup (115 grams) sugar
  • 1 egg
  • 1 cup (230 grams) flour
  • 1 1/4 teaspoons (6 grams) baking powder
  • 1/4 teaspoon (1.2 grams) salt
  • 1/3 cup (152 grams) milk
  • 1/4 teaspoon (1.2 grams) vanilla

Things You'll Need

  • Measuring cups and spoons
  • 9 inches (23 cm) round cake pan
  • Nonstick cooking spray
  • Cooking spoon
  • Mixing bowls
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