Wednesday, July 18, 2007

Rosemary and Peach Upside Down Cake

This is a very moist, slightly spicy cake. It pairs well with a cup of black tea.
1 cup all-purpose flour
1 tsp. baking flour
1/4 tsp. salt
14 Tbs. unsalted butter (room temp)
1 cup sugar
5 small peaches or 3 large peaches, skinned and sliced
2 large eggs
1/2 tsp. almond extract
1/3 cup milk
pinch of all spice
3cm (slightly over 1 inch) sprig of fresh rosemary

1. Center a rack in the oven and preheat to 350F or 180C.

2. Put a springform pan on a baking tray.

3. Whisk together the flour, baking powder and all spice.

4. Melt 6 Tbs. butter in a small saucepan, sprinkle in 6 Tbs of sugar and cook until the mixture comes to a boil (stir the whole time).

5. Pour this evenly on the bottom of the springform tin. Sprinkle finely chopped rosemary on top. Place the peach pieces on top of the sugar/butter concoction. Press them down gently with your finger tips.

6. In another bowl beat the remaining stick of butter until it is soft and smooth.

7. Add the remaining 1/2 cup of sugar and beat until pale and creamy.

8. Add the eggs, one at a time, and beat well between each addition.

9. Pour in the almond essence.

10. Add half the dry ingredients, and mix until the y are mixed into the batter (don't over mix).

11. Pour in the milk, and add the rest of the flour, mix until combined.

12. Spoon over the peaches, and even the batter out.

13. Bake until a toothpick inserted into the center comes out clean (between 35-45 min, depending on the size of your springform).

14. Remove from oven, and remove from springform pan and onto a serving plate.

15. Let it sit 1/2 hour before serving.
Adapted slightly from "Baking: From my Home to Yours" by Dorie Greenspan pp. 206-7

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