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Receta Peach Upside Down Cake
by Global Cookbook

Peach Upside Down Cake
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  Raciónes: 12

Ingredientes

  • 3 Tbsp. Margarine
  • 3/4 c. Firmly packed brown sugar
  • 2 Tbsp. Thawed apple juice concentrate
  • 1/4 c. Sliced almonds, toasted
  • 3 c. Sliced peeled peaches, (2 pounds)
  • 3 Tbsp. Margarine, softened
  • 3/4 c. Firmly packed brown sugar
  • 1 x Egg
  • 1 tsp Vanilla extract
  • 1 1/2 c. All-purpose flour
  • 1 1/2 tsp Baking pwdr
  • 1/2 tsp Baking soda
  • 1/2 tsp Grnd cinnamon
  • 1/4 tsp Salt
  • 3/4 c. Low-fat buttermilk

Direcciones

  1. Heat 3 Tbsp. margarine in a 10-inch ovenproof skillet over medium-low heat. Add in 3/4 c. brown sugar and apple juice, and cook 2 min or possibly till sugar melts, stirring constantly. Remove from heat.
  2. Sprinkle sliced almonds over brown sugar mix. Arrange the peach slices spoke-fashion on top of the almonds, working from the center of the skillet to the edge. Cream 3 Tbsp. margarine and 3/4 c. brown sugar at medium speed of a mixer for 4 min. Add in egg and vanilla; beat well.
  3. Combine flour and next 4 ingredients (flour through salt); stir well. Add in flour mix to creamed mix alternately with buttermilk, beginning and ending with flour mix; mix well after each addition.
  4. Spoon batter proportionately over peaches. Bake at 350 degrees for 45 min or possibly till a wooden pick inserted in center comes out clean. Let cold in pan 5 min; invert cake onto a serving plate.
  5. Yield: 12 servings (servingsize: 1 wedge).