Caramelized Peach Upside-Down Cake Recipe

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Caramelized Peach Upside-Down Cake
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Ingredients
7
Count
Nutrition
109
Calories
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Ingredients:

  • 1 tbsp plus 2 tsp unsalted butter
  • 6 tbsp plus 1 tsp cake flour ( not self-rising)
  • 1 1/4 lb medium peaches (about 4)
  • 9 tbsp packed light brown sugar
  • 2 large eggs
  • 1/4 tsp salt

Directions:

  1. Put oven rack in middle position and preheat oven to 400°F.
  2. Melt 2 teaspoons butter, then brush muffin cups with some of it. Chill muffin tin 2 minutes to set butter. Line bottom of each muffin cup with a round of parchment paper, then brush cups and parchment with remaining melted butter and chill 2 minutes more. Divide 1 teaspoon flour among muffin cups and shake to coat, knocking out excess flour.
  3. Cut an X in bottom of each peach and immerse peaches in a large pot of boiling water until skins loosen, about 15 seconds. Transfer peaches with a slotted spoon to a large bowl of ice and cold water to cool. Peel peaches, then pit and halve lengthwise. Cut peach halves lengthwise into 1/2-inch-thick slices, then cut slices crosswise into 1/2-inch pieces.
  4. Melt remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, then stir in 3 tablespoons brown sugar and cook, stirring occasionally, until sugar is melted and bubbling, about 2 minutes. Carefully add a scant 2 cups peaches (caramel will splatter and sugar will seize), reserving remaining 1/3 cup peaches, then reduce heat and simmer, stirring occasionally, until peaches are tender and caramel is syrupy, 6 to 8 minutes. Spoon cooked peaches and caramel evenly into muffin cups.
  5. Purée reserved peaches in a blender until smooth. Beat together eggs, salt, almond extract, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until mixture is creamy and tripled in volume, 3 to 5 minutes in a stand mixer or 6 to 8 minutes with a handheld. Reduce speed to low, then add puréed peaches and mix until just combined. Sift remaining 6 tablespoons flour evenly over egg mixture and fold in gently but thoroughly until just combined.
  6. Spoon batter over caramelized peaches and bake until golden brown and a wooden pick or skewer inserted in center of a cake comes out clean, 10 to 12 minutes. Cool in muffin tin on a rack 2 to 3 minutes, then invert a platter over muffin tin and flip cakes onto platter while still warm. Reposition any peaches that have stuck to parchment and serve cakes warm or at room temperature.
  7. Cooks' note: Cakes can be made up to 2 hours ahead and kept at room temperature.
  8. Each serving contains about 169 calories and 5 grams fat. Nutritional analysis provided by Gourmet
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 109.1 Kcal (457 kJ)
Calories from fat 33.02 Kcal
% Daily Value*
Total Fat 3.67g 6%
Cholesterol 67.09mg 22%
Sodium 120.99mg 5%
Potassium 212.1mg 5%
Total Carbs 16.3g 5%
Sugars 7.56g 30%
Dietary Fiber 2.06g 8%
Protein 3.82g 8%
Vitamin C 6.6mg 11%
Iron 0.9mg 5%
Calcium 16.8mg 2%
Amount Per 100 g
Calories 89 Kcal (373 kJ)
Calories from fat 26.94 Kcal
% Daily Value*
Total Fat 2.99g 6%
Cholesterol 54.72mg 22%
Sodium 98.7mg 5%
Potassium 173.01mg 5%
Total Carbs 13.3g 5%
Sugars 6.17g 30%
Dietary Fiber 1.68g 8%
Protein 3.12g 8%
Vitamin C 5.4mg 11%
Iron 0.8mg 5%
Calcium 13.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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