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Peach Upside-Down Cake Recipe

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This recipe for Peach Upside-Down Cake, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacie Tew
Added: Sunday, August 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 c. thinly sliced peeled peaches
1 tbsp. sugar
1 tsp. cornstarch
1 tsp. lemon juice


2/3 c. sugar
1/4 c. butter, softened
2 tsp. grated lemon rind
1 tsp. vanilla extract
1 large egg
1 1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
3/4 c. low-fat buttermilk

vanilla ice cream
caramel sundae syrup, warmed

Directions:
Directions:
Preheat oven to 350.

Combine the first 4 ingredients in a bowl. Spoon into a
9-inch
round cake pan coated with cooking spray.

Place 2/3 cup sugar and next 4 ingredients (2/3 cup
sugar
through egg) in a large bowl; beat with a mixer at
medium
speed until well blended (for about 5 minutes). Lightly
spoon
flour into dry measuring cups; level with a knife.
Combine
flour, baking powder, baking soda, and salt, stirring well
with a
whisk. Add the flour mixture to sugar mixture alternately
with
buttermilk, beginning and ending with flour mixture; mix
after
each addition.

Spoon batter over peach mixture in pan. Bake at 350
for 45
minutes or until a wooden pick inserted in center comes
out
clean. Cool for 10 minutes in pan on a wire rack. Place
a plate
upside down on top of cake, and invert onto plate.
Serve
warm with ice cream and the caramel syrup.

Number Of Servings:
Number Of Servings:
8-9

 

 

 

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