Upside Down Peach Cake With Ginger Infused Maple Cream Sauce
By: Barcelona Bites
Published: Tuesday, September 14, 2010 - 8:23am

Ingredients




1/2 cup butter (120 g)
2/3 cup (120 g) packed brown sugar
4 peaches, peeled and pitted
1 1/2 cups (150 g) sifted cake flour
1 3/4 teaspoons (8.5 g) baking powder
1/4 teaspoon (2 g) salt
1/2 cup (100 g) granulated sugar
1 egg beaten
1/4 teaspoon (1.25 ml) almond extract
 cup (80 ml) milk

Preparation

1 Melt 3 tablespoons (45g) butter in a pan and add the brown sugar. Heat slowly while stirring until the sugar and butter are combined. Pour into a springform cake pan. 2 Place your peaches cut-side down in the butter sugar mixture 3 In a bowl, combine the flour, salt, and baking powder. 4 In another bowl, cream the butter and granulated sugar together. Add the egg and the almond extract and beat until light and fluffy. 5 Alternately add the flour mixture and the milk (first a bit of flour, then a bit of milk, etc) to the creamed sugar mixture, stirring well after each addition. 6 Spoon batter over the peaches 7 Bake at 350 F (180 C) for about 40 minutes. Remove from oven, let cool for a few minutes and then use a knife to cut around edges of cake pan before releasing the spring. Invert the cake onto a plate so that it is peach-side up. 8 Pour ginger-infused maple cream sauce over the top and serve (best when a bit warm!)

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