UPSIDE-DOWN PEACH CORNBREAD CAKE RECIPE | KARDEA BROWN ...
Provided by Kardea Brown
Categories dessert
Total Time 1 hours 50 minutes
Cook Time 35 minutes
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and 1/2 teaspoon salt, then cook, stirring, until the sugar is melted and begins to bubble, about 10 minutes. Remove the skillet from the heat and let it cool slightly.
- Arrange the peaches in the bottom of the skillet, fanning out in a circular pattern. Set aside.
- Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the remaining 9 tablespoons butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then the remaining milk. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.) Drop the batter in large dollops over the peaches in the skillet, then use an offset spatula to gently smooth it out, being careful not to disturb the peaches.
- Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm.
UPSIDE-DOWN PEACH CORNBREAD CAKE RECIPE | KARDEA BROWN ...
Provided by Kardea Brown
Categories dessert
Total Time 1 hours 50 minutes
Cook Time 35 minutes
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and 1/2 teaspoon salt, then cook, stirring, until the sugar is melted and begins to bubble, about 10 minutes. Remove the skillet from the heat and let it cool slightly.
- Arrange the peaches in the bottom of the skillet, fanning out in a circular pattern. Set aside.
- Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the remaining 9 tablespoons butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then the remaining milk. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.) Drop the batter in large dollops over the peaches in the skillet, then use an offset spatula to gently smooth it out, being careful not to disturb the peaches.
- Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm.
REAL SOUTHERN CORNBREAD RECIPE | ALLRECIPES
If you're looking for a really good cornbread recipe don't overlook this one. Half the recipe bakes beautifully in a 10" skillet. I confess I did add 2 tablespoons of sugar to half the recipe (my personal preference) substituted unsalted butter for the …
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I've long ago learned to be skeptical of the results with white cake recipes. They can be dry, tasteless, or have what some call a similarity to cornbread. I wanted a white cake that was moist, sweet and flavorful, without having to resort to a pound cake recipe, which would be heavier. I wanted a light, fluffy cake …
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CLASSIC SOUTHERN CORNBREAD RECIPE | I HEART RECIPES
May 16, 2017 · This southern cornbread recipe is my all purpose cornbread. I serve it with everything. Beans, Collard Greens, Cabbage, Okra.. You name it. I even use it in recipes. One of the questions that I get asked all the time, especially around the holidays, is ” which cornbread recipe …
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REAL SOUTHERN CORNBREAD RECIPE | ALLRECIPES
If you're looking for a really good cornbread recipe don't overlook this one. Half the recipe bakes beautifully in a 10" skillet. I confess I did add 2 tablespoons of sugar to half the recipe (my …
From allrecipes.com
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SIMPLE WHITE CAKE RECIPE | ALLRECIPES
I've long ago learned to be skeptical of the results with white cake recipes. They can be dry, tasteless, or have what some call a similarity to cornbread. I wanted a white cake that was moist, sweet and flavorful, without having to resort to a pound cake recipe, which would be heavier. I wanted a light, fluffy cake …
From allrecipes.com
From allrecipes.com
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CLASSIC SOUTHERN CORNBREAD RECIPE | I HEART RECIPES
May 16, 2017 · This southern cornbread recipe is my all purpose cornbread. I serve it with everything. Beans, Collard Greens, Cabbage, Okra.. You name it. I even use it in recipes. One of the questions that I get asked all the time, especially around the holidays, is ” which cornbread recipe …
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From iheartrecipes.com
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REAL SOUTHERN CORNBREAD RECIPE | ALLRECIPES
If you're looking for a really good cornbread recipe don't overlook this one. Half the recipe bakes beautifully in a 10" skillet. I confess I did add 2 tablespoons of sugar to half the recipe (my …
From allrecipes.com
From allrecipes.com
See details
SIMPLE WHITE CAKE RECIPE | ALLRECIPES
I've long ago learned to be skeptical of the results with white cake recipes. They can be dry, tasteless, or have what some call a similarity to cornbread. I wanted a white cake that was moist, sweet and flavorful, without having to resort to a pound cake recipe, which would be heavier. I wanted a light, fluffy cake …
From allrecipes.com
From allrecipes.com
See details