PEACH UPSIDE-DOWN CAKE RECIPE - NYT COOKING
Peaches shine in this 1988 recipe. Ripe slices are coated with caramelized sugar, then a batter enhanced with just a bit of nutmeg. It's ready in 30 minutes, perfect for those warm days when turning on the oven feels impossible. It's best the day it's made, and kept unrefrigerated. One note: Your caramel might harden by the time you spread the batter on top of the peaches. Don't worry. It'll melt by the time it comes out of the oven.
Provided by Florence Fabricant
Total Time 45 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.
- Pit the peaches and cut into slices about 1/2-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
- Combine 1/2 cup/100 grams of the sugar with 1/4 cup/60 milliliters of water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
- In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
- In another medium bowl, beat together the butter and remaining 3/4 cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
- Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.
Nutrition Facts : @context http//schema.org, Calories 357, UnsaturatedFatContent 6 grams, CarbohydrateContent 45 grams, FatContent 18 grams, FiberContent 2 grams, ProteinContent 6 grams, SaturatedFatContent 10 grams, SodiumContent 76 milligrams, SugarContent 39 grams, TransFatContent 0 grams
PEACH UPSIDE-DOWN CAKE RECIPE - NYT COOKING
Peaches shine in this 1988 recipe. Ripe slices are coated with caramelized sugar, then a batter enhanced with just a bit of nutmeg. It's ready in 30 minutes, perfect for those warm days when turning on the oven feels impossible. It's best the day it's made, and kept unrefrigerated. One note: Your caramel might harden by the time you spread the batter on top of the peaches. Don't worry. It'll melt by the time it comes out of the oven.
Provided by Florence Fabricant
Total Time 45 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.
- Pit the peaches and cut into slices about 1/2-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
- Combine 1/2 cup/100 grams of the sugar with 1/4 cup/60 milliliters of water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
- In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
- In another medium bowl, beat together the butter and remaining 3/4 cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
- Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.
Nutrition Facts : @context http//schema.org, Calories 357, UnsaturatedFatContent 6 grams, CarbohydrateContent 45 grams, FatContent 18 grams, FiberContent 2 grams, ProteinContent 6 grams, SaturatedFatContent 10 grams, SodiumContent 76 milligrams, SugarContent 39 grams, TransFatContent 0 grams
10 BEST ORANGE CREAMSICLE ALCOHOLIC DRINK RECIPES | YUMMLY
From yummly.com
ORANGE CREAMSICLE COCKTAIL RECIPE - THE SPRUCE EATS
From thespruceeats.com
NO BAKE ORANGE CREAMSICLE TRUFFLES! - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
ORANGE CREAMSICLE SALAD RECIPE - HOW TO MAKE ORANGE FLUFF ...
From parade.com
ORANGE CREAMSICLE FUDGE RECIPE - SIX SISTERS' STUFF
From sixsistersstuff.com
RECIPES - SEMI SWEET DESIGNS
From semisweetdesigns.com
- COOKING WITH CARLEE
From cookingwithcarlee.com
10 BEST JELLO MOLDS RECIPES | YUMMLY
From yummly.com
HEALTHY JUICE RECIPES & CHALLENGES | JUICERECIPES.COM
From juicerecipes.com
HEALTHY JUICE RECIPES & CHALLENGES | JUICERECIPES.COM
From juicerecipes.com
OVER 2500 DAIRY-FREE RECIPES
From godairyfree.org
RECIPES - SPARKLING ICE
From sparklingice.com
RECIPES – DEVOTION NUTRITION
From devotionnutrition.com
POUND CAKE RECIPES REVIEWED > CALL ME PMC
From callmepmc.com
10 CHRISTMAS MIMOSA IDEAS – HOLIDAY MIMOSAS
From delish.com
RECIPES ARCHIVE - LIFEWAY KEFIR | LIFEWAY KEFIR
From lifewaykefir.com
- COOKING WITH CARLEE
From cookingwithcarlee.com
10 BEST JELLO MOLDS RECIPES | YUMMLY
From yummly.com
CHEX RECIPES | CHEX CEREAL AND CHEX PRODUCTS | CHEX.COM
From chex.com
OVER 2500 DAIRY-FREE RECIPES
From godairyfree.org
PALEO MIXED BERRY COCONUT CREAMSICLES - LOW CARB POPSICLES
From peaceloveandlowcarb.com
RECIPES - BRUCE'S YAMS
From brucesyams.com
CLASSIC ALMOND BUTTER | JUSTIN'S® PRODUCTS
From justins.com
RECIPES – DEVOTION NUTRITION
From devotionnutrition.com
POUND CAKE RECIPES REVIEWED > CALL ME PMC
From callmepmc.com
10 CHRISTMAS MIMOSA IDEAS – HOLIDAY MIMOSAS
From delish.com
RECIPES ARCHIVE - LIFEWAY KEFIR | LIFEWAY KEFIR
From lifewaykefir.com
TANGERINE RECIPES | ALLRECIPES
From allrecipes.com
RECIPES | HERBALIFE NUTRITION - AUSTRALIA & NEW ZEALAND
From herbalife.com.au