Name: Upside Down Peach Cake
Prep time: 31 s
Cook time: 38 s
Total time: 70 s
Yield: 8
Cuisine: American
Ingredients: 4 Tablespoons Butter; 1/3 Cup Brown Sugar; 1/2 Teaspoon Cinnamon Powder; 3/4 Cup Butter; 1 1/3 Cup Granulated Sugar; 2 Large Eggs; 2 Cups All-Purpose Flour; 1/2 Teaspoon Salt; 2 Teaspoons Baking Powder; 2/3 cup CARNATION® Full Cream Evaporated Milk; 2 Tablespoons Vanilla Extract; 6 Units Ripe Peaches

1.Place a 9-inch cake pan on the stovetop and melt 4 tablespoons butter on low heat. Add brown sugar and cinnamon to the melted butter, stirring to incorporate.

2.When this mixture begins to bubble turn off the heat and allow to cool while preparing the cake batter. Preheat the oven to 350˚F (180˚C)

3.Cream ¾ cup butter and granulated sugar with a hand/stand mixer until light and fluffy. Scraping down the sides occasionally.

4.Gradually add eggs one at a time allowing each egg to be fully incorporated into the mixture.

5.In a separate bowl, combine all-purpose flour, salt and baking powder and in a measuring cup, Evaporated Milk and vanilla extract. Add these two mixtures alternately to the butter mixture until it becomes a smooth batter.

6.Take the cooled cake pan and place sliced peaches on top of the sugar mixture in a pattern of your choice.

7.Gently dollop cake batter onto the top of the peaches and spread evenly to cover the fruit

8.Bake cake for 30-35 minutes or until the top is golden brown and set.

9.Remove from the oven, run a knife along the sides of the cake to loosen.

10.Place a plate to the top of the pan and flip the cake to remove it from the pan. Serve immediately or allow to cool.

Carbohydrates	75.3 g
Energy	567.7 kcal
Fats	26.8 g
Fiber	2.7 g
Protein	7.4 g
Saturated Fats	16.3 g
Sodium	449.5 mg
Sugars	49.5 g

Upside Down Peach Cake

No incluido en la receta

Utensils

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Measuring cup

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Oven

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Handmixer

Round cake pan

Ingredients

Instructions

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NUTRITIONAL INFORMATION 567.7 kcal = 2,377kj /per portion

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