Well hello, and happy... mid August? Summer is winding down already and I've been basically terrible about following up on my commitment to post my personal projects along the way. It's interesting how quickly I fell out of the habit of blogging regularly... my extra time was almost instantly eaten up by other things and I can't exactly say how I was managing to keep up with it for so long. Major credit must again be given to all of you who find a way to keep the balance.
I have been stockpiling a few things for you though, including some of my recent baking projects. Before summer and peach season are over, you must add this peach upside down cake to your to-do list. I discovered it via pinterest and gave it my own twist by layering the fruit in a spiral round. It's not the world's most attractive cake, but I assure you what it lacks in visual appeal it more than makes up for in taste. I mean, we're talking caramelized fresh peaches here... I made this on July 4th and it was polished off in about 10 minutes flat.
I hope you all enjoy the final days of your summer... I'm winding down with a family beach weekend this month, but I'll be back soon with more good things this fall.
photo © cake. 2012
Peach Upside Down Cake
adapted from midwest living
Ingredients
1/4
cup
butter
1/2 cup packed brown sugar
1 1/2-2 cups sliced, pitted and peeled peaches
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1/2 cup milk
1/2 cup packed brown sugar
1 1/2-2 cups sliced, pitted and peeled peaches
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1/2 cup milk
Directions
Place 1/4
cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees F oven
about 5 minutes or until butter is melted. (Be sure to watch carefully
to avoid overbrowning the butter). Remove pan from oven. Add brown
sugar, stirring until sugar is completely moistened. Spread sugar
mixture evenly in pan. Arrange peach slices evenly over brown sugar
mixture. Set aside.
In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.
Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm. Makes 8 servings.
In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.
Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm. Makes 8 servings.
