Sunday, October 3, 2010

Peach Upside-Down Vanilla Pumpkin Spice Cake

Peach Upside-Down Vanilla Pumpkin Spice Cake

I was thinking of a way to use 3 peaches I had and decided to make this cake this afternoon. It is very rustic looking and tastes great. Enjoy a piece or two with your favorite cup of coffee, tea, or hot chocolate. This is my recipe. I hope you try it.
Peach Upside-Down Vanilla Pumpkin Spice Cake
Cake Ingredients: 1/3 cup vegetable oil
2/3 cup sugar
2/3 cup milk
2 extra large eggs
2 teaspoons baking powder
1 2/3 cup all purpose flour (I like King Arthur 100% Organic All-Purpose Flour)
1/8 teaspoon kosher salt
1 tablespoon pumpkin spice
1/2 teaspoon almond extract
1 teaspoon vanilla extract

Peach Ingredients:
1/3 cup unsalted butter
3 peaches thinly sliced (remove core)
1 cup dark brown sugar

Preheat oven at 350 degrees F. Use a 9x13 inch baking pan and put butter in pan to melt in oven for a few minutes. Keep an eye on this since you do not want the butter to burn. Take out pan and sprinkle dark brown sugar over the melted butter. Then place the sliced peaches on top.

In a mixing bowl, beat vegetable oil and sugar until it is light and fluffy. Then add remaining ingredients starting with half the amount of flour, then all the wet ingredients, and finish with the remaining flour. Mix well until all the ingredients are blended. Pour batter over peaches.

Bake in oven at 350 degrees F for 40-45 minutes. (Check oven at 35 minute mark since ovens vary). Insert toothpick and if it comes out clean, it is ready.

Let the cake cool for about 10 minutes and then turn upside down on a large square serving plate or use a large wood cutting board. Let it cool for another 20 minutes before serving.

Add vanilla ice cream or whipped cream if you want. It's delicious.


-Sophia/Two Frys

1 comment:

  1. It's gorgeous, Sophie - I'm getting too many good ideas from you for the holidays :)


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