Hello all– Summer peaches– they seem to be lingering in the market, along with those plums of all colors, and ripened nectarines. And as long as they stay sweet, I’m going to keep baking them into dishes. I’m hoping for a little baked peach oatmeal this weekend. And since it’s the weekend, maybe you have a little peach laden baking time as well…
Made this luscious dessert for an evening with friends. It’s easy (no frosting involved) and fruity sweet with those little flirts of peaches peeking out from inside the sugary cake. And pecans. Cake is always better with pecans. It seems like something a southern grandma would pull out of the oven on a summer afternoon…
AMARETTO PEACH UP-SIDE-DOWN CAKE
1/3 cup butter
2/3 cup brown sugar
1/2 cup pecans
2 large peaches, sliced to wedges
3 tab. amaretto
1/2 cup butter (1 stick), room temperature
1 cup sugar
1 tsp. vanilla
1 tsp. amaretto
1 cup buttermilk*
1 1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
Sprinkle the pecans over the brown sugar mixture and then arrange the peaches to cover the bottom of the baking dish. Then sprinkle the 3 tab. of amaretto over the peaches.
Using an electric mixture, cream together the butter and sugar for about 3 minutes. Next beat in the eggs, vanilla and 1 tsp. amaretto. Then mix in the buttermilk.
Finally beat in the flour, baking powder and salt.
Spoon the batter over the peaches in the baking dish and pop it into the oven at 350 degrees for 45 to 50 minutes.
When the cake comes out of the oven, invert it onto a heat proof serving platter, scraping any loose caramel or pecan that sticks in the baking dish, onto the cake.
Delicious warm from the oven or cooled– and always better with a scoop of whipped cream of ice cream!
*If you don’t have buttermilk in the fridge, substitute regular milk added to 1 tab. of cider vinegar. Let it sit 5 minutes to thicken and you set.