Caramel Peach-Bottom Babycakes |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is from the food section of the Houston Chronicle. The recipe is written for 6 individual 10-oz. ovenproof bowls,ramekins or custard cups. It may also be made in a deep-dish 8-inch cake pan. To do this, you'll need 4 to 5 peaches. You can substitute sour cream, yogurt or soured milk for the creme fraiche. Don't let the cake sit around, as it will become soggy. Ingredients:
1/2 cup sugar |
1/4 teaspoon fresh lemon juice |
3 large ripe but firm peaches, halved and pitted |
2 tablespoons unsalted butter |
1/2 teaspoon vanilla extract |
6 tablespoons unsalted butter |
1/2 cup yelow cornmeal, preferably stone-ground |
1/2 cup plus 2 t. all-purpose flour |
1/3 cup sugar |
3/4 teaspoon baking powder |
3/4 teaspoon salt |
3/4 cup creme fraiche |
1 large whole egg |
1 large egg yolk |
1 teaspoon vanilla extract |
whipped cream, to serve if desired |
Directions:
1. For Peaches.
2. Preheat oven to 375 degrees.
3. Lightly brush the ramekins or single cake pan with butter.
4. Stir together the sugar, 2 tablespoons water and the juice in a heavy 10-inch ovenproof skillet.
5. Bring to a boil, letting the sugar dissolve.
6. Using a wet pastry brush, brush down any sugar on the sides of the pan to prevent it from crystalizing.
7. Cook until the mixture starts to color around the edges; gently swirl the pan to even out the color.
8. Continue to cook until the caramel has turned light amber; immediately remove from heat.
9. Add the peach halves, cut side down.
10. Transfer the pan to the oven and bake about 5 minutes; gently flip the fruit with a fork.
11. Bake another 3 to 5 minutes until the peaches can be pierced easily with a fork but are not falling apart.
12. Turn the oven down to 350 degrees.
13. Using a slotted spoon, place a peach half in each of the ramekins, or arrange cut side down in the cake pan.
14. Add the butter to the pan with the caramel, bring it to a boil, and let the butter melt.
15. Remove from heat, add vanilla and divide the caramel over the peaches;set aside.
16. For Cake.
17. Melt the butter and set aside to cool.
18. Mix the cornmeal,flour sugar, baking powder and salt in medium bowl.
19. Combine the melted butter with the creme fraiche;stir in the egg and yolk ,then add the vanilla.
20. Stir the wet ingredients into the dry ingredients until just combined.
21. Divide the batter among the prepared ramekins or spread evenly atop the peaches in the cake pan.
22. Bake the ramekins for 25 minutes, a single cake for about 35 minutes, until a tester inserted in the center comes out clean.
23. Remove from the oven, let cool 3 to 5 minutes.
24. Invert onto individual plates or onto a cake plate.
25. Serve with whipped cream, if desired.
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