Peach Upside-Down Cake
by Brennans Market Admin
Serving Size: Serves 9
Ingredients
3 cups (about 1 1/2 pounds) thinly sliced Chin Drippin’ Peaches
1 Tablespoon sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
cooking spray
2/3 cup sugar
1/4 cup butter, softened
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2 1/4 cups Brennan’s Premium Vanilla Ice cream
Brennan’s caramel Topping, warmed
Adapted From: myrecipes.com
Description
A peachy take on a classic cake. Serve Warm.
Preparation
Preheat oven to 350°.Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray. Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition. Spoon batter over peach mixture in pan. Bake at 350F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with ice cream and caramel topping.