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
UPSIDE-DOWN PIZZA RECIPE: HOW TO MAKE IT
If you like pizza, I think you'll enjoy this recipe. I like making this better than regular pizza because I don't have to make a crust.
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a saucepan, cook sausage, onion and green pepper over medium heat until meat is no longer pink, breaking sausage into crumbles; drain. Stir in 2 tablespoons flour, basil and fennel. Add tomato sauce. Bring to a boil; cook and stir for 2 minutes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with mozzarella cheese. Place remaining 1 cup flour in a large bowl. In another bowl, whisk eggs, milk, oil, salt and, if desired, Parmesan cheese. Stir into flour mixture until blended; pour over casserole. , Bake, uncovered, until browned, 25-30 minutes.
Nutrition Facts : Calories 311 calories, FatContent 18g fat (8g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 794mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 17g protein.
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MAPLE PEAR UPSIDE-DOWN CAKE RECIPE - NYT COOKING
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Reviews 5
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- 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.
UPSIDE-DOWN PIZZA RECIPE: HOW TO MAKE IT
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Reviews 4.5
Total Time 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 311 calories per serving
- Preheat oven to 425°. In a saucepan, cook sausage, onion and green pepper over medium heat until meat is no longer pink, breaking sausage into crumbles; drain. Stir in 2 tablespoons flour, basil and fennel. Add tomato sauce. Bring to a boil; cook and stir for 2 minutes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with mozzarella cheese. Place remaining 1 cup flour in a large bowl. In another bowl, whisk eggs, milk, oil, salt and, if desired, Parmesan cheese. Stir into flour mixture until blended; pour over casserole. , Bake, uncovered, until browned, 25-30 minutes.
MAPLE PEAR UPSIDE-DOWN CAKE RECIPE - NYT COOKING
Reviews 5
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Reviews 4.8
Total Time 1 hours 5 minutes
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