Tuesday, September 22, 2009

Peach Upside-down Cake

1/2 cup brown sugar 
8 tablespoons butter
2 peaches, peeled and cut into 1/2″ slices 
12 Tbs butter 
1/2 cup brown sugar 
1/2 cup white sugar
2 teaspoons vanilla
2 eggs 
1 ½ cups all-purpose flour
1/2 teaspoon cinnamon 1 1/2 ounce baking powder
1/4 teaspoon salt
1 cup buttermilk

Heat the oven to 350 F and spray an 8″ cake pan with non-stick spray.

In the microwave melt the butter with the brown sugar.  Mix well.

Pour the butter mixture into the prepared pan and layer the peaches on top.  Set aside.

In a medium bowl cream the butter, brown sugar, and white sugar until well combined.  Add the vanilla and the eggs, one at a time mixing well between additions.  In a separate bowl sift the flour, cinnamon, baking powder, and salt.  Add the dry ingredients alternately with the buttermilk, starting and ending with the flour.  Pour the batter over the peaches and spread to the edges of the pan.

Bake for 40 to 50 minutes, or until the center of the cake springs back when lightly pressed and the edges begin to pull away from the sides of the pan.  Cool for ten minutes in the pan then turn out onto your serving platter.  Allow to cool for an additional thirty minutes before slicing.

Enjoy warm, or at room temperature.

from evilshenanigans

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