My second peach tree has begun presenting me with ripe peaches, so I've still got peaches to play with. Some I'm freezing and of course we're still enjoying the harvest. This was a quickie dessert for which I wanted to save the recipe (hence this post!)
Peach Upside Down Cake
Topping: put in bottom of 8x8 inch baking pan.
- 1/4 C melted butter
- 1/4 C brown sugar
- 1/4 tsp nutmeg
- 2 cups sliced fresh peaches
- small handful of fresh raspberries if you've got them
Batter: Mix and pour over topping.
- 1/2 C softened butter
- 1/2 C sugar
- 1 egg
- 1 and 1/4 C flour
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 C sour milk (or whey, yogurt, or kefir)
Bake at 350°F (180°C) for about 30 minutes or until toothpick comes out clean. Let cool about 10 minutes then invert on platter to serve.
And the new photo of the aspic?
|Same stuff, take 2.|
What do you think?
Peach Upside Down Cake © July 2016 by