Amaretto Peach Up-Side-Down Cake

IMG_1986Hello 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…

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
2 eggs
1 tsp. vanilla
1 tsp. amaretto
1 cup buttermilk*
1  1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt

IMG_1969Melt the butter in a glass 10″ cake pan (or a 9″square pan) in the microwave.  Then stir in the brown sugar is make a paste covering the bottom of the pan.

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.




Blueberry Hazelnut Up-side-down Cake

IMG_3669Hello there– I grew up eating “pineapple upside down cake.”  You know.  The one topped with the pineapple rings with all those bright red cherries.  But I’ve discovered just about any fruit will make a lovely up side down cake– apples, peaches, pears, plums.  I’ve enjoyed quite a few of these things when summer fruit it sweet.  So here is the blueberry hazelnut version.  Sweet enough for dessert, but it works just fine as a morning coffee cake too.

1/2 cup hazelnuts, cut in half (or walnuts, pecans, almonds…)
1 full cup blueberries (or more!)
1/4 cup butter
1/2 cup brown sugar
1 1/2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/3 cup canola oil
1 egg
1 tsp. vanilla

Spray a 9″ or 10″ cake pan with cooking spray.  Then melt the butter and pour it all to cover the bottom of the cake pan.  Sprinkle the brown sugar over the butter and next cover that all with the hazelnuts and then the blueberries.

In a mixing bowl, stir together the flour, sugar, baking powder and salt.  Mix in the milk, oil, egg and vanilla.  Scrape all that cake batter into the pan over the blueberries and hazelnuts.  And bake the whole thing up at 350 degrees for 35 to 40 minutes until the top is browned and firm to the touch.

As soon as you take the cake out of the oven, set a large plate over the top of the cake pan and flip it so that the cake falls from the cake pan down onto the plate.  If a little of the blueberry topping sticks in the cake pan, scrape it our and spread it onto the cake with a rubber scrapper.

This is delicious hot or cooled and it’s always better with a big spoonful of whipped cream!  Hope you enjoy it!