Peach Upside Down Cake
From bostonmargy 13 years ago
- 1 hour to make
- Serves 8 - 10
This recipe, from Cooking Light, is perfect for those bucket-loads of peaches you get in August. It's easy to make and delicious. The original recipes recommends you serve this cake with caramel sauce and vanilla frozen yogurt. Read more I think it's fine just as it is, or with a dollop of real whipped cream. See less
Ingredients
- 3 cups thinly sliced peaches, peeled if desired (about 1 1/2 lbs) shopping list
- 1 tbs sugar shopping list
- t tsp cornstarch shopping list
- 1 tsp lemon juice shopping list
- 2/3 cups sugar shopping list
- 1/4 cup butter, softened shopping list
- 2 tsp grated lemon rind shopping list
- 1 tsp vanilla extract shopping list
- 1 large egg shopping list
- 1 1/4 cups all-purpose flour shopping list
- 1 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1/8 tsp salt shopping list
- 3/4 cup low-fat buttermilk shopping list
How to make it
- Preheat over to 350.
- Combine first four ingredients (peaches through lemon juice) in a bowl. Mix well and then spoon into a greased 9" round cake pan.
- Place next five ingredients (sugar through egg) in a mixing bowl. Beat at medium speed until well blended.
- Lightly spoon flour into measuring cups and level with a knife. Combine flour, baking powder, baking soda and salt into a bowl, stirring well with a whisk. Add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour, incorporating thoroughly.
- Spoon batter over peach mixture. Bake at 350 degrees for 45 minutes, or until a wooden pick inserted in center comes out clean. Cool for 10 minutes on rack. Place a plate upside down over the cake and invert onto plate.
- Serve warm or at room temperature.
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