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LOCATION: Recipes >> Cake Recipes >> Peach Upsidedown 02

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Peach Upside Down Cake

6 large fresh peaches
2/3 cup white sugar
2 tablespoons unsalted butter
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon canola oil
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup lowfat buttermilk

Preheat the oven to 375 degrees. Bring a large saucepan of water
to a boil.

Score the stem end of each peach and place the peaches in the
boiling water. Boil for about 1 minute, or until the skins soften.
Transfer to a bowl of cold water to cool, then peel, halve and pit
the peaches.

In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with
1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes,
or until the sugar begins to melt. Add the peaches to the skillet,
cut-side up, in one layer (the fruit should fit tightly). Remove
the pan from the heat and set aside.

In a medium bowl, combine the flour, baking powder, baking soda,
cinnamon and salt; set aside.

In a large bowl, with an electric mixer at medium speed, beat the
remaining 1/3 cup sugar and 1 tablespoon butter with the oil until
combined. Add the egg, beating until smooth, then beat in the
vanilla and almond extract. With the mixer at low speed, add the
buttermilk and the reserved flour mixture, beating until just
incorporated.

Spoon the batter evenly over the peaches in the skillet, place the
skillet in the oven and bake, uncovered, at 375 degrees F (190
degrees C), for 20 to 25 minutes, or until a cake tester inserted
into the center of the cake comes out clean.

Transfer the skillet to a wire rack to cool for 3 to 4 minutes.
Loosen the edges of the cake with a knife. Invert the cake onto a
serving plate.

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