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Old 09-08-2006, 05:14 PM   #1
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Peach and Almond Upside down cake

1 8inch cake - 8 servings

1c butter, room temp.
1/2 c. plus 2/3 c sugar
6 large, firm but ripe peaches, peeled, pitted and sliced
juice of one lemon
1/2c blanched whole almonds
1c self rising cake flour
2 large eggs
1/3 c heavy cream
1 t almond extract
creme fraiche or whipped cream (optional) for service

Method
In a cast iron skillet or other ovenproof skillet over medium heat, melt 1/2 cup of the butter and 1/2 c of sugar. Cook, stirring until the sugar has melted and the mixture is caramel in colour, 20-30 minutes. Place the peach slices in a circular pattern in the butter/sugar mixture and drizzle with the lemon juice. Remove from heat.

Preheat teh oven to 375F. Put the almond and remaining 2/3 sugar into a food processor and process to a fine consistency. Add the flour and pulse to blend. Add the remaining 1/2 c butter, the eggs, cream, extract and processs again to make a stiff batter.

Pour the batter over the peaches and bake until the top is browned and the cake has risen, 45 minutes. Reduce oven temperature to 350F and bake until a cake tester inserted in the middle comes out clean, 10-15 mintues more.

Remove from the oven and run a knife around the edges of the skillet. Let the cake cool for 10 minutes. Then, with mitts or pot holders, place a serving platter over the top of the skillet and carefully invert the cake onto the plate. Remove the pan. Serve with creme fraiche or whipped cream.


I hope you like it, Alix

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Old 09-08-2006, 06:38 PM   #2
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I wish I could do this one.
Upsidedown cakes are the bomb!!!
Fresh peaches make mah mouth water...
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Old 09-08-2006, 08:34 PM   #3
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I bet this would be wonderful with a splash of rum...mmmmmmmm. I've printed the recipe. Thanks.
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Old 09-08-2006, 09:32 PM   #4
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First of all...RD...why cannot you do this??

And Dina, sure, let us have lots of rum. We'll drink it and add it to the cake.

I'm off to the hot tub now...still drinking martinis, but I'll think of cake and rum, I swear.

xox
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Old 09-08-2006, 09:45 PM   #5
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When I buy a pint of booze to cook with I always drink all but the 1/4 cup I use in the recipe, unless I get careless.

Your cake seems way beyond my degree of expertise
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Old 09-09-2006, 02:07 AM   #6
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I will be making this soon. I love peaches and almonds together. I always put a bit of almond extract in my peach cobbler.
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Old 09-09-2006, 11:57 AM   #7
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Oh thank you Vera! It looks incredible! rdcast, its really pretty easy I think. Don't let the caramelizing bit at the beginning throw you off.
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Old 09-09-2006, 12:01 PM   #8
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thanks for the encouragement, but this is somethin I'd rather be served
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Old 11-27-2006, 06:22 AM   #9
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Hi

i saw your receipe its nice i have tried a pineapple upside down, but this is a little different, can i use the tinned peaches
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Old 11-27-2006, 10:08 AM   #10
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WOW! Sounds divine, Vera!

I've copied it for Peach Season next summer.
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