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Wednesday, August 19, 2009

Peach Upside Down Cake

It's been a hectic week due to having to work at 7 a.m. for the past three days. I have barely gotten any sleep.  

Other than that, I can't think of what exactly has been keeping me so busy. I worked on ads yesterday for quite a while.  But to make the day all better, I made a fabulous peach upside down cake that was as delicious as it was beautiful.

I was making dinner for Julian, so I wanted a dessert that was easy to make but a great joy to eat. I picked up some peaches at Metropolitan Market, it is "peachorama" season so they had a great selection.  I wanted something fresh and summery, but I was also craving cake. What better than to incorporate the two?

First, set the over to 350 degrees.  Next, peel and slice the peaches.  I like to peel them to get the fuzzy skin off, but it is not a big deal if you leave it.  It would just be a little more course.  Lay the sliced peaches on the bottom of a cake pan.  Sprinkle cinnamon and granulated sugar over the peaches.  I don't like to overdue it with the sugar, in fact, I don't really sprinkle the sugar on the fruits because I like to let the flavor of the fruit dominate.  It tastes so much fresher that way.  If you are making a blackberry upside down cake, you would most likely want to sprinkle sugar though, as a result of the tangy-ness of the blackberries.  

Now for the cake part.  You basically make white cake batter.  If you haven't got loads of time and some spur of the moment guests are coming over, grab a white cake mix.  But honestly, making the batter yourself really doesn't take much effort.  Mix together 1 1/4 cup flour, 1/2 cup sugar, 2 tsp. baking powder and 1/2 teaspoon salt.  Add 1 1/3 cup water, 1/3 cup vegetable oil, 1 tsp. vanilla extract and 3 eggs.  Once that is all mixed together, pour it over the peaches.  
Let it cook for about 30 minutes.  Stick a toothpick in to be sure it's done.  I noticed that different ovens cook foods differently.  Once it's done, let it cool, because it's no fun biting into a piping hot peach.

This recipe can be made with any kind of fruit.  The sprinkled cinnamon works with everything. In the winter-time it's great with canned cherries, and that is coming from someone who hates canned cherries.

Bon Appetite!

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