So, I recently moved into a new apartment with my boyfriend. It’s big, has a fireplace, a big pantry, a nice sized bathroom, and a huge walk-in closet for the bedroom. And the rent isn’t too bad either. We’re still getting settled in and everything, but if you’d like to come visit or anything, just let me know. I’m feeling much better after the pile of mush I was last semester, and definitely want to work on rebuilding some of the friendships I pushed aside to deal with personal issues. (This entry is also to kind of let people know I’m alive at all, and back in Oklahoma.)
Anyway, before I came back, my family bought a big box of Fredericksburg peaches. For those who don’t know, Fredericksburg is a German tourist town near where my family lives, and they’re known for all the local peach orchards. However, what this means for me is that I have 20 some fresh peaches on my hands. So I’ve been trying like mad to make a lot of different peach desserts to use them up before they go bad. Which is the theme of this entry.
My mom emailed me a recipe for Peach Upside Down Cake, and yesterday, I decided to try it. I had never made upside down cake before, and while I knew the theory behind it, it was still an adventure. If you’re interested in photos and the recipe, read on.
As you can see, Andrew and I already dug into this cake, but you can get the idea of what the whole thing looked like.
This is a closeup of the peaches arranged in the top of the cake. I think I should have done a different pattern, but I couldn’t move the slices much after I had placed them. Read the recipe and you’ll see why. Also, the recipe calls for an 8 inch cake pan, but I used a 9-inch and it was fine. Also, mine ended up being baked for about 45 minutes. I don’t know if that’s because of my oven (which I’m not completely familiar with yet) or just the recipe itself.
Peach Upside Down Cake
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup egg substitute
1/4 cup stick margarine softened
2/3 cup skim milk
1 teaspoon vanilla
1/2 cup brown sugar
2 cups fresh peach slices –or frozen–thawed
1 tablespoon stick margarine softened
whipped topping optional
Preheat oven to 350ºF. Coat 8-inch cake pan with no-stick cooking spray.
Combine brown sugar and 1 tablespoon margarine in cake pan; pat over bottom of pan. Arrange peach slices in circular design in bottom of pan.
Combine all cake ingredients in large mixing bowl; beat on low speed of electric mixer for 30 seconds, scraping bowl constantly. Turn mixer to high speed and beat for 3 minutes. Pour batter over peaches.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes.
Turn out onto large serving plate. Serve with whipped topping, if desired.
Makes 8 servings.
Peach-tastic. Stay tuned for other experiments from Shayna, cooking or otherwise.