Thursday, August 5, 2010
It's time for Peaches
Yesterday I appeared on Showcase MN on KARE 11. As always I felt very welcome and that makes it easy to talk. Here's the link. I'm also posting the recipe here for Peaches Melba Upside Down Cake.
Peach Melba Upside Down Cake
Peach Melba was created to honor Dame Nellie Melba, an Australian opera singer. Now a classic, any dessert containing peaches and raspberries is named peach Melba. In the summer juicy ripe peaches and tangy-tart raspberries contrast with the caramelized topping and tender cake. A little whipped cream makes it complete.
MAKES 9 SERVINGS
1/4 cup butter, melted
2/3 cup firmly packed brown sugar
2 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/2 cup fresh raspberries
1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
2 eggs, lightly beaten
2 tablespoons milk
1 teaspoon almond extract
Heat oven to 350°F with rack in middle.
Combine melted butter and brown sugar in bottom of 9 x 9-inch baking pan. Toss peaches with lemon juice and add to pan. Add raspberries.
Combine flour, sugar, baking powder, and salt in bowl of a heavy-duty mixer. Add softened butter, eggs, milk and almond extract and beat on Low speed until well mixed. Scrape down sides of bowl.
Increase mixer speed to Medium and beat 2 minutes. Pour batter over the fruit spreading into the corners.
Bake 40 to 48 minutes or until cake springs back when touched lightly. You can test with a toothpick, but only insert it into the cake. Remove cake from oven and cool 5 minutes on wire cooling rack.
You need to remove cake from pan while still warm so topping will come out easily. Loosen edges of cake with small metal spatula and cover cake with a serving plate. Carefully invert the cake onto the serving plate. If any topping remains in pan, remove with spatula and gently spread over cake.
Serve warm or at room temperature. Store cake in refrigerator.