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Recipe: Caramelizied Peach Upside Down Cakes
Similar Categories: Caramelizied, Peach, Upside, Down, Cakes
Serving Size : 6
1 tablespoon unsalted butter
2 teaspoons unsalted butter
6 tablespoons cake flour
1 teaspoon cake flour
1 1/4 pounds medium peaches
9 tablespoons packed light brown sugar
2 large eggs
1/4 teaspoon salt
1/8 teaspoon almond extract
Put oven rack in middle position and preheat oven to 400 degrees.
Melt 2 teaspoons butter, then brush muffin cups with some of it. Chill muffin tin 2 minutes to set butter. Line bottom of each muffin cup with a round of parchment paper, then brush cups and parchment with remaining melted butter and chill 2 minutes more. Divide 1 teaspoon flour among muffin cups and shake to coat, knocking out excess flour.
Cut an X in bottom of each peach and immerse peaches in a large pot of boiling water until skins loosen, about 15 seconds. Transfer peaches with a slotted spoon to a large bowl of ice and cold water to cool. Peel peaches, then pit and halve lengthwise. Cut peach halves lengthwise into 1/2 inch thick slices, then cut slices crosswise into 1/2-inch pieces.
Melt remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, then stir in 3 tablespoons brown sugar and cook, stirring occasionally, until sugar is melted and bubbling, about 2 minutes. Carefully add a scant 2 cups peaches (caramel will splatter and sugar will seize), reserving remaining 1/3 cup peaches, then reduce heat and simmer, stirring occasionally, until peaches are tender and caramel is syrupy, 6 to 8 minutes. Spoon cooked peaches and caramel evenly into muffin cups.
Puree reserved peaches in a blender until smooth. Beat together eggs, salt, almond extract, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until mixture is creamy and tripled in volume, 3 to 5 minutes in a stand mixture or 6 to 8 minutes with a handheld. Reduce heat to low, then add pureed peaches and mix until just combined.
Spoon batter over caramelized peaches and bake until golden brown and wooden pick or skewer inserted in center of cake comes out clean, 10 to 12 minutes. Cool in muffin tin on a rack 2 to 3 minutes, then invert a platter over muffin tin and flip cakes onto platter while still warm. Reposition any peaches that have stuck to parchment and serve cakes warm or at room temperature.
1 tablespoon unsalted butter
2 teaspoons unsalted butter
6 tablespoons cake flour
1 teaspoon cake flour
1 1/4 pounds medium peaches
9 tablespoons packed light brown sugar
2 large eggs
1/4 teaspoon salt
1/8 teaspoon almond extract
Put oven rack in middle position and preheat oven to 400 degrees.
Melt 2 teaspoons butter, then brush muffin cups with some of it. Chill muffin tin 2 minutes to set butter. Line bottom of each muffin cup with a round of parchment paper, then brush cups and parchment with remaining melted butter and chill 2 minutes more. Divide 1 teaspoon flour among muffin cups and shake to coat, knocking out excess flour.
Cut an X in bottom of each peach and immerse peaches in a large pot of boiling water until skins loosen, about 15 seconds. Transfer peaches with a slotted spoon to a large bowl of ice and cold water to cool. Peel peaches, then pit and halve lengthwise. Cut peach halves lengthwise into 1/2 inch thick slices, then cut slices crosswise into 1/2-inch pieces.
Melt remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, then stir in 3 tablespoons brown sugar and cook, stirring occasionally, until sugar is melted and bubbling, about 2 minutes. Carefully add a scant 2 cups peaches (caramel will splatter and sugar will seize), reserving remaining 1/3 cup peaches, then reduce heat and simmer, stirring occasionally, until peaches are tender and caramel is syrupy, 6 to 8 minutes. Spoon cooked peaches and caramel evenly into muffin cups.
Puree reserved peaches in a blender until smooth. Beat together eggs, salt, almond extract, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until mixture is creamy and tripled in volume, 3 to 5 minutes in a stand mixture or 6 to 8 minutes with a handheld. Reduce heat to low, then add pureed peaches and mix until just combined.
Spoon batter over caramelized peaches and bake until golden brown and wooden pick or skewer inserted in center of cake comes out clean, 10 to 12 minutes. Cool in muffin tin on a rack 2 to 3 minutes, then invert a platter over muffin tin and flip cakes onto platter while still warm. Reposition any peaches that have stuck to parchment and serve cakes warm or at room temperature.
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