| Peach Upside Down Cake #2 |
| Caramel |
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| 6 tablespoons butter plus additional for pan |
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| 1 cup sugar |
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| 4 to 6 fresh peaches, halved and pitted |
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| Butter a 10-inch cake pan, line the bottom with parchment paper,
and butter the paper. Place 2 tablespoons water and sugar in a
saucepan, and stir together. Cook over high heat, swirling the
pan (do not stir), until the mixture turns a golden caramel color.
Immediately remove the pan from the heat, and whisk in the butter
(be careful; the mixture will foam). Pour the caramel into the
bottom of the prepared cake pan and cover with peach halves, cut-side-down. |
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| Cake |
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| 1 cup granulated sugar |
1/2 cup melted butter |
| 2 eggs |
1 1/2 cups all-purpose flour |
| 2 teaspoons baking powder |
1 teaspoon salt |
| 1/2 cup buttermilk |
2 teaspoons vanilla extract |
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| Preheat oven to 350o. Add sugar and melted butter to the bowl
of mixer fitted with a whisk attachment and beat until combined.
Add eggs. Whisk until the mixture is light and fluffy. Sift together
flour, baking powder, and salt. Stir the buttermilk and vanilla
extract together. With mixer set on low speed, add the dry ingredients
by thirds, alternating with the liquid ingredients, to the butter
mixture. When all is fully blended, pour the batter into the pan
over the peaches and bake, rotating it front-to-back after the
first 15 minutes, for about 50 minutes or until the cake is golden
brown and springy to the touch. Allow to sit for about 10 minutes
before inverting onto a platter. |
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