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