Nyt Cooking Peach Upside Down Cake

Sprinkle brown sugar evenly in the pan s.

Nyt cooking peach upside down cake. In a large bowl beat 12 cup butter with an electric mixer on medium to high speed for 30 seconds. Peaches shine in this 1988 recipe Ripe slices are coated with caramelized sugar then a batter enhanced with just a bit of nutmeg Its ready in 30 minutes perfect for those warm days when turning on the oven feels impossible. To bring out the fruits delightful flavors the slices are pan-roasted and then drizzled with a buttery Cognac-spiked caramel sauce which comes together in minutes making caramel is easier than you might think.

In a 10-inch cast-iron skillet cook 14 cup of the granulated. In a medium bowl whisk together flour sugar baking powder and salt. This easy upside-down cake is perfection when made with the kind of fragrant peaches you can only get in mid-summer from a local farm.

Fold in the flour baking powder salt cinnamon and nutmeg. Sprinkle evenly with the brown sugar. Arrange the peach slices in the pan.

Add sliced peached on top in a concentric circle. The sponge of the cake is complemented by the caramelized sugar and juicy bite of the fresh peaches. Pour batter over peaches spreading to cover evenly.

Preheat the oven to 350 degrees F. Butter a 9-inch cake or pie pan then place a round piece of parchment paper on the bottom of the pan just cut a circle out of the parchment roll and butter that as well. Amish Peach Upside-Down Cake.

1 cup white sugar. 12 cup evaporated milk. Stir until mixed together off of the heat.