Recipe for Upside-Down Peach Cake
Cakes

UPSIDE-DOWN PEACH CAKE

    Upside Down Peach Cake

    1/4 cup light brown sugar
    2 cups sliced fresh peaches
    1/2 teaspoon freshly-ground nutmeg or
        1 tablespoon finely chopped crystallized ginger
    1 cup all-purpose flour
    3/4 cup granulated sugar
    2 teaspoons baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1 tablespoon unsalted butter, softened
    1/2 cup low-fat buttermilk
    1 teaspoon vanilla extract

    Preheat oven to 350 degrees F.

    Lightly wipe the bottom of an 8-inch square cake pan with vegetable oil. Sprinkle the bottom of the pan evenly with the brown sugar. Arrange the peaches in the pan in a tight pinwheel pattern. Sprinkle with nutmeg or ginger. Set aside.

    In a mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt. Add the softened butter, buttermilk and vanilla extract; beat with an electric mixer until smooth. Pour the batter over the peaches, and bake for 50 minutes to 1 hour, until a wooden pick inserted in the center comes out clean.

    Serves 12.


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