CookEatShare is also available in English
Cerrar

Receta Netta Belle's Choice Upside-Down Cake

click to rate
1 voto | 3276 views

A quick and easy dessert for moist butter cake topped with a seasonal sweeten fruit on top. It is your choice of fruit, peaches,
blueberries, pineapple or your specialty.



©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com
All rights reserved.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8 Pieces
Tags:

Ingredientes

Cost per serving $0.54 view details
  • 1/4 cup unsalted butter, melted
  • 2/3 cup light brown sugar, firmly packed
  • 2-3 cups peaches, peeled and sliced to 1/4 to 1/2 inches or other fruit
  • 1 tablespoon lemon juice for the peaches.
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 2/3 cup sugar
  • 1 teaspoon almond extract
  • 3/4 cup milk
  • 3 tablespoons sliced almonds, or pecans with the pineapple

Direcciones

  1. Preheat oven 350 F. Preheat a sheet of foil on the lower shelf to catch drippings.
  2. Grease a 10-inch deep dish pie plate or 9-inch cake pan.
  3. TOPPING:
  4. Peel and slice the peaches into the lemon juice.
  5. Mix the melted butter and brown sugar in a small bowl.
  6. Spread this on the bottom of the greased pie plate or cake pan.
  7. Arrange the toasted almonds or pecan on top butter and sugar.
  8. Drain the peaches or fruit of any excess juices.
  9. Arrange the peach slices or fruit over the nuts and butter/brown sugar mixture.
  10. CAKE BATTER:
  11. Whisk together flour, baking powder, salt and spices.
  12. In a larger bowl, beat together butter and sugar until light and fluffy.
  13. Add the eggs, one at a time, beating after each addition.
  14. Beat in the almond extract.
  15. Alternate adding the flour and milk, beating after each addition until well blended.
  16. Spread the cake batter evenly over the fruit.
  17. Bake in the middle of the oven for 45-55 minutes or until tester comes out clean.
  18. Cool the cake on a rake for 15 minutes.
  19. Run a knife around the edge to loosen cake, invert cake onto a platter.
  20. Serve warm or at room temperature.
  21. Add whipped cream or ice cream on top.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 139g
Recipe makes 8 servings
Calories 311  
Calories from Fat 65 21%
Total Fat 7.43g 9%
Saturated Fat 4.28g 17%
Trans Fat 0.0g  
Cholesterol 18mg 6%
Sodium 397mg 17%
Potassium 182mg 5%
Total Carbs 58.53g 16%
Dietary Fiber 1.5g 5%
Sugars 39.74g 26%
Protein 3.86g 6%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Comentarios

  • Julia Ann Souders
    24 de Junio de 2014
    Isn't it nice quick dessert with its own 'icing' .
    • ShaleeDP
      24 de Junio de 2014
      Nice cake! I did a pineapple upside down sometime ago.

      Leave a review or comment