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Peach Upside-Down Cake

cakes, desserts, fruits

6 ripe peaches; about 2 pounds
3/4 cup packed light brown sugar
1/4 cup butter; melted
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1 cup butter; softened
1 1/2 cups packed light brown sugar
4 eggs
1 tablespoon vanilla
2 teaspoon grated orange rind
2 1/2 cups all-purpose flour
1/2 cup chopped pecans; toasted
1 tablespoon baking powder
1/4 teaspoon ground cardamom or cinnamon
1/4 teaspoon salt
1 cup milk

Cut X in bottom of each peach. Place peaches in large pot of boiling water; blanch for 1 minute. Transfer to bowl of ice water. Drain. Peel off skin; cut each into 8 wedges. Set aside. In bowl, whisk sugar with butter until blended. Scrape into greased 9-inch (14-cup) metal cake pan, spreading evenly. Decoratively arrange peaches over top to cover evenly. Cake: In large bowl and using electric mixer, beat butter with sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and orange rind. In separate bowl, whisk together flour, pecans, baking powder, cardamom and salt. Add to butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon over peaches, smoothing top. Bake in centre of 350°F oven until golden and cake tester inserted in centre of cake comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes. Run knife around edges of pan t0 loosen cake. Invert flat serving plate or tray onto pan; invert cake onto plate. Scrape any remaining syrupy base over peaches. Serve warm or at room temperature, cutting with serrated knife. Variations Apricot Upside-Down Cake: Use 16 apricots, each unpeeled and cut into 6 wedges, instead of the peaches. Cherry Upside-Down Cake: Use 3 cups sour cherries, pitted, instead of the peaches.

Yield: 12 servings

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