Thursday, October 13, 2011

Peach Butterscotch Pecan Upside Down Cake

A great little cake, perfect for a family dinner, a coffee meeting or a brunch.

Saw this recipe in the online Seattle Times yesterday, but wasn't feeling the Plum Blueberry thing... and wanted to use up some of these white peaches staring at me. I added nuts and went with a butterscotch theme. The cake is tender and delicious, but not too sweet. You could add a thicker layer of peaches (I used 2) but it's up to you. Try another type of fruit if you like.... apples, blueberries, canned pineapple.

Made this for a get together last night, we were all too full to eat it, so now I am sitting here contemplating cake for breakfast. I act like I haven't done it before...

Makes 8 to 10 servings

1/2 cup (1 stick) plus 2 Tbsp butter, room temperature
1 cup packed light-brown sugar, divided
2-3 large peaches, peeled and sliced
2/3 cup pecans, toasted & chopped, (divided into 2 portions)
1 large egg plus 1 large egg white
1 1/2 cups all-purpose flour (spooned and leveled)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup buttermilk
1 1/2 tsp vanilla

1 teaspoon pure vanilla extract

Preheat oven to 375 degrees.

Toast the pecans for about 6-8 minutes in the oven.

Lightly butter an 8-inch round cake pan (2 inches deep); line bottom with parchment paper.
I fold my parchment into quarters, then in half again, making a wedge like below.  Then hold it into the center of the pan, then cut off the excess to make a quick, well fitting round.

Melt 2 tablespoons butter and pour into pan; swirl to coat paper. Sprinkle 1/2 cup brown sugar evenly over butter. Arrange peaches and half the toasted pecans over the top

In a large bowl, using an electric mixer, beat 8 tablespoons butter and 1/2 cup brown sugar on high until light and fluffy, about 3 minutes. Beat in egg and egg white until combined. In a medium bowl, whisk together flour, baking powder, baking soda and salt. With mixer on low, beat flour mixture into butter mixture until combined. Beat in buttermilk and vanilla until smooth. Add pecans.

Transfer batter to pan. Tap pan firmly on counter several times to remove air bubbles; smooth top. I used a spring form pan to make it easy to get it out, but any pan would work. I wrapped the bottom of the spring form to reduce buttery sugary drippings in my oven!

Bake until cake is deep golden brown, juices are bubbling around edge and a toothpick inserted in center comes out clean, about 35-40 minutes, rotating pan halfway through. Let cake cool in pan on a wire rack, about 1 hour. Run a knife around edge of pan and invert cake onto a serving plate, remove parchment. Serve warm or at room temperature.

Here's some other fruity desserts that you might like:
Apricot Oat Walnut Bars
Kauai Banana Bread
Nectarine Crostada Pie
Plum Kuchen
Strawberry Flan (Tart)

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