 |
| Peach Upside-Down Cake |
Ingredients:
- 2 tablespoons butter
- 1/2 cup sugar
- (grated zest of) 1 lemon
- 4 large firm-ripe nectarines or peaches, peeled and cut into 1/3 inch wedges
- 1 tablespoon flour
- 2 cups flour
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup butter
- 2 eggs
- 3/4 cup milk
- 1 1/4 cup bluberries
- 1 cup heavy cream
- 1 cup raspberries, crushed
- 1 tablespoon Cointreau
- 2 tablespoon sugar
Directions:
1. Preheat the oven to 375 C. Thickly butter the baking pan.
2. Mix the fruit layer and sugar with lemon zest and distribute it over the butter. Pave with the fruit wedges, in very closely spaced rows. Sprinkle on the flour.
3. Put the batter dry ingredients in a bowl and stir with a wire whip to combine. Cut or rub in the butter to make a mixture the texture of coarse meal.
4. Break the eggs and beat well with a fork. Add milk. Using as few strokes as possible, stir it into the dry mixture, adding blueberries about halfway through.
5. Distribute the batter over the cut fruit, bake until risen, browned about 20 minutes.
6. Cool on a wire rack, then reverse onto a serving plate. While the cake is cooling, beat the cream until slouchy, then stir in raspberries, sugar and liqueur. Serve the warm cake with the topping on the side.
