Tuesday, August 4, 2009

Upside Down Peach Cakes

Mmmm...this looks delightful! I ran across this recipe in the latest Tea Time Magazine, which is filled with sweet loveliness and inspiration. I imagine that if you do not want to make 6 separate cakes, that you could do this in a circular cake pan.

Peach Upside Down Cakes
Makes 6 Individual Cakes
via Tea Time Magazine,July/August 2009, pg.19
3/4 C. Softened Unsalted Butter, divided in half
1 C. + 2Tbsp. Sugar
3 ggs
1/2 tsp. Pure Vanilla Extract
1 1/2 C. Cake Flour
1 tsp. Baking Powder
1/4 tsp. Salt
1/2 C. Buttermilk
3/4 C. Brown Sugar
25 to 30 1/8-inch-thick peach slices

1. Preheat oven to 350 degrees. Spray 6 4" ramekins with nonstick baking spray with flour.

2. In a large bowl and using an electric mixer at medium-high speed, beat 1/2 C. butter until creamy. Gradually add the sugar, and beat until fluffy. Add the eggs, one at a time, beating well after each addition. Mix in vanilla extract.

3. In a medium bowl, combine the flour, baking powder, and salt. Sift twice. Alternately add the sifted flour mixture and buttermilk to the butter and sugar mixture, beginning and ending with the flour mixture.

4. In a small saucepan over medium heat, melt the remaining 1/4 cup of butter. Divide the melted butter evenly among the prepared ramekins, then sprinkle each evenly with brown sugar. Arrange 4 to 5 peach slices in a single layer over the brown sugar. Pour batter over peach slices.

5. bake for 30 minutes, or until a wooden pick inserted near the center comes out clean. Let the cakes cool in ramekins for 10 minutes. Invert a plate on top of each ramekin, and carefully flip cakes onto plate while warm.

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