Peach Upside-Down Cake

It's summertime which means its Peach season here on Long Island!  They are so juicy and fresh now, and the sweet recipes abound for this summer fruit.  I found a yummy one in my summer issue of Southern Living magazine for a Peach Upside-Down Cake.  I like this recipe because you don't have to peel the peaches and it just tastes so good! The peaches are caramelized in a mixture of sugar and butter and cooked in a tender and moist cake.  The original recipe recommends using a cast iron skillet, I don't own one of those yet, so I used a stainless steel skillet which seemed to work just fine.

Recipe

4 medium peaches, unpeeled and cut into 1/3" thick wedges

2 Tbsp fresh lemon juice

1 cup cake flour

3/4 tsp baking powder

1/4 tsp baking soda

1 1/4 cups granulated sugar, divided

3/4 cup unsalted butter, room temp, divided

1/2 cup firmly packed light brown sugar

1 tsp vanilla

2 large eggs, room temp

1/2 cup sour cream

Toss peaches with lemon juice, set aside.  Sift together the flour, baking powder and baking soda, set aside.

Cook 1/2 cup of the granulated sugar in a 10" cast iron-skillet or other oven safe skillet over medium heat, stir occasionally with a wooden spoon.

Cook about 10 mins or until sugar melts and turns an amber color.  Then remove from heat and add in1/4 cup of the butter, stirring vigorously.  

Spread this caramelized mixture in pan to coat evenly, then sprinkle with the brown sugar.

Arrange peaches in concentric circles over sugar mixture, overlapping as needed.

Preheat oven to 350 degrees.  In a stand mixer fitted with a paddle attachment, beat vanilla, the remaining 3/4 cup sugar and the remaining 1/2 cup butter on medium until smooth.  Add eggs 1 at a time, beating just until blended, scrape bowl as needed with a rubber spatula.  Add sour cream beating until blended.  Gradually add the flour mixture, beating on low until blended.  Spoon batter over peaches in skillet, and spread gently to cover. 

 Place skillet on a baking sheet and bake for about 40 minutes or until golden brown and a toothpick comes out clean.  Cool on wire rack for 10 minutes, then run a knife around edges to loosen.

If there is any excess liquid in your pan, carefully pour out into a measuring cup and reserve - I didn't have any - it depends how juicy your peaches are and/or the cake may have absorbed all the juices already.  Carefully invert cake onto a serving plate, and if you had reserved liquid from pan, drizzle cake with this.  Cool about 10 minutes.  Cut cake into wedges and top with vanilla ice cream or whipped cream.

Adapted slightly from Southern Living June 2012

  

Enjoy!

For more inspiration and great recipes check out:

http://astore.amazon.com/rosscoubak-20/detail/B002PXVYQY

Raspberry Sorbet

I'm loving my new Cuisinart Ice Cream Maker and the manual that comes with it has some great recipes.  Today I made the raspberry sorbet ~ it was very easy, few ingredients and refreshing, yummy and healthy!  Look at that vibrant pretty pink color :)

Here's the recipe adapted from the Cuisinart Recipe Booklet: 
2 cups water
1 1/2 cups granulated sugar
pinch salt
1 package frozen raspberries = about 3 cups
1 small container fresh raspberries = 1 cup
Puree together both raspberries in a food processor.  In a medium saucepan cook together the water and sugar over med-low heat, cook until the sugar is fully dissolved.  Add the salt and raspberry puree.  Strain half the mixture at a time through a fine mesh strainer to remove the seeds. 

Cover and refrigerate for 2 -3 hours or overnight.  Turn on your ice cream maker and pour in the raspberry mixture.  Mix until thickened about 15-20 minutes.  Pour the sorbet in an air tight container and place in freezer until desired firmness, I left mine in overnight.

The soft, just churned sorbet

After freezing overnight, ready for scooping and serving!

And ready for eating!

Enjoy!

Ice Cream Maker available here:

http://astore.amazon.com/rosscoubak-20/detail/B0043XYHLS