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Recipe: Peach Upside - Down Cake
Similar Categories: Peach, Upside, Down, Cake
Serving Size : 12
3 tablespoons margarine
3/4 cup firmly packed brown sugar
2 tablespoons apple juice concentrate -- thawed
1/4 cup sliced almonds -- toasted
3 cups sliced peeled peaches -- (2 pounds)
3 tablespoons margarine -- softened
3/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup low-fat buttermilk
Melt 3 tablespoons margarine in a 10-inch ovenproof skillet over medium-low
heat. Add 3/4 cup brown sugar and apple juice, and cook 2 minutes or until
sugar melts, stirring constantly. Remove from heat.
Sprinkle sliced almonds over brown sugar mixture. Arrange the peach slices
spoke-fashion on top of the almonds, working from the center of the skillet
to the edge.
Cream 3 tablespoons margarine and 3/4 cup brown sugar at medium speed of a
mixer for 4 minutes. Add egg and vanilla; beat well.
Combine flour and next 4 ingredients (flour through salt); stir well. Add
flour mixture to creamed mixture alternately with buttermilk, beginning and
ending with flour mixture; mix well after each addition.
Spoon batter evenly over peaches. Bake at 350 degrees for 45 minutes or
until a wooden pick inserted in center comes out clean. Let cool in pan 5
minutes; invert cake onto a serving plate.
3 tablespoons margarine
3/4 cup firmly packed brown sugar
2 tablespoons apple juice concentrate -- thawed
1/4 cup sliced almonds -- toasted
3 cups sliced peeled peaches -- (2 pounds)
3 tablespoons margarine -- softened
3/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup low-fat buttermilk
Melt 3 tablespoons margarine in a 10-inch ovenproof skillet over medium-low
heat. Add 3/4 cup brown sugar and apple juice, and cook 2 minutes or until
sugar melts, stirring constantly. Remove from heat.
Sprinkle sliced almonds over brown sugar mixture. Arrange the peach slices
spoke-fashion on top of the almonds, working from the center of the skillet
to the edge.
Cream 3 tablespoons margarine and 3/4 cup brown sugar at medium speed of a
mixer for 4 minutes. Add egg and vanilla; beat well.
Combine flour and next 4 ingredients (flour through salt); stir well. Add
flour mixture to creamed mixture alternately with buttermilk, beginning and
ending with flour mixture; mix well after each addition.
Spoon batter evenly over peaches. Bake at 350 degrees for 45 minutes or
until a wooden pick inserted in center comes out clean. Let cool in pan 5
minutes; invert cake onto a serving plate.
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