Thursday, July 21, 2011

Peach and Blackberry Upside-Downer and a Happy Birthday!


That handsome dude is my stepson and he's 31 today!  He moved to B-ham a few years ago when hubs decided to buy a carwash and he's been running it ever since.  It's open 7 days a week which means unless he's lucky and it rains, he doesn't get many days off.  So as a little birthday treat, hubs offered to take over for the day.  And guess what?  It rained!  It's starting to clear up, so hopefully cars are lining up to get washed, hubs is having to work his fingers to the bone and Barry is thoroughly enjoying his birthday!


In honor of his day, and because I had peaches I needed to use TODAY, I made this Peach and Blackberry Upside-Downer.  Isn't it beautiful?  I love the colors.


And look at how all of the juices from the fruit just soaked right into the cake to make it ultra moist.


This is quick, easy and sooooo delicious!  Don't worry, Barry......I saved you a piece!!  Have a fabulous birthday.

Peach and Blackberry Upside-Downer
Dorie Greenspan, BAKING From My Home to Yours

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 3/4 sticks (14 tablespoons) unsalted butter, at room temperature
1 cup minus 2 tablespoons sugar
2 large eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/3 cup whole milk
3 large peaches pealed, pitted and sliced
10-15 blackberries (you could also use raspberries)

Directions:
Center a rack in the oven and preheat the oven to 350 degrees F.  Put an 8 x 2-inch round cake pan on a baking sheet.

Whisk together the flour, baking powder, cinnamon and salt.

Melt 6 tablespoons of the butter in a small saucepan.  Sprinkle in 6 tablespoons of the sugar and cook, stirring, until the mixture comes to a boil.  Pour this evenly over the bottom of the cake pan, then scatter over the nuts and top with the peaches and blackberries, pressing the fruit gently into the sugar mixture.  Set aside.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining stick (8 tablespoons) of butter on medium speed until smooth.  Add the remaining 1/2 cup sugar and continue to beat until pale and creamy, about 3 minutes.  Add the eggs one at a time, beating for 1 minute after each addition and scraping down the bowl as needed.  Pour in the vanilla and almond extracts.  Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter.  Mix in the milk, then the rest of the dry ingredients.  Spoon the batter over the fruit and smooth the top with a rubber spatula.

Bake for 40-45 minutes, or until the cake is golden and a thin knife inserted into the center of the cake comes out clean.  Remove it from the oven and let it rest for 30 minutes to give the juices a chance to settle into the cake.  Run a blunt knife between the sides of the pan and the cake.  Carefully invert the cake onto a serving platter.  If any of the fruit sticks to the plan, just scrape it out and return it to the cake.

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