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LOCATION: Recipes >> Cake Recipes >> Peach (pear, nectarine, apple, cherry) Upside-down Cake

Print this Recipe    Peach (pear, nectarine, apple, cherry) Upside-down Cake

4 tablespoons (60 ml) butter
1/2 (125 ml) cup light brown sugar
1/4 (1 ml) teaspoon grated nutmeg
2 cups (1/2 liter) peaches, sliced thin
1 teaspoon (5 ml) fresh lemon juice
1 1/3 cups (325 ml) cake flour
3/4 cup (175 ml) sugar
1 3/4 teaspoon (9 ml) baking powder
1/4 teaspoon (1 ml) salt
3 tablespoons (45 ml) butter
1/2 cup (125 ml) milk
1 teaspoon (5 ml) vanilla extract
1 egg

Melt the butter in an 8-inch (20 cm) square pan. Add the brown
sugar and nutmeg and blend well. Remove the pan from the heat and
arrange the peach slices, slightly overlapping them, on the
brown-sugar mixture. Sprinkle the peach slices with lemon juice.

Sift the flour with the sugar, baking powder and salt. Stir the
butter to soften it, then stir in the flour mixture, milk and
vanilla extract. Mix until the flour is dampened.

Beat the batter for two minutes with an electric mixer at medium
speed or beat 300 strokes by hand. Add the egg, and beat for one
minute longer with the mixer or 150 strokes by hand. Pour the
batter over the peaches.

Bake in a preheated 375F (190C) oven for 35 minutes. Cool the cake
in the pan for five minutes and then invert it onto a serving plate;
let stand for one minute more before removing the pan. Serve warm.
Note: This cake does not keep well.

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