Text 17738, 76 rader
Skriven 2011-11-14 06:47:42 av Dave Drum (1:261/38)
Ärende: SFGate 1043
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Skillet Upside-Down Cake
 Categories: Cakes, Desserts, Fruits
      Yield: 7 servings

    1/3 c  Butter
    3/4 c  Brown sugar
      5 lg Ripe peaches
      2 ts Creme de peche (opt)
      1 c  Flour
      1 ts Baking powder
    1/4 ts Salt
      4 lg Eggs
      1 tb Butter; melted, cooled
      1 ts Almond extract
      1 c  Granulated sugar

  By Georgeanne Brennan, Chronicle contributor

  This cake, adapted from a recipe in the "Joy of Cooking, "
  by Irma Rombauer and Marion Rombauer Becker, can be made
  with other fresh fruits such as plums, nectarines,
  blackberries, apples, pears or a mixture. Although the
  classical baking pan is a skillet, any baking dish in which
  the butter and sugar can be dissolved either over direct
  heat or in a microwave, will work.

  Preheat the oven to 350øF/175øC. In a 9- or 10-inch
  ovenproof skillet, melt the butter over medium meat. Add the
  brown sugar and stir, cooking, until the sugar has dissolved
  to form a syrup, about 6 or 7 minutes. Remove and set aside.

  Peel and thickly slice or quarter the peaches. Pack them
  snugly across the melted butter-sugar mixture in the
  skillet, and sprinkle with the optional creme de peche. Set
  aside.

  Sift the flour, baking powder and salt together into a bowl.
  Set aside.

  Separate the eggs, breaking the whites into a large bowl and
  the yolks into a smaller one. Whisk the melted butter and
  the extract into the egg yolks, and set aside. Beat the egg
  whites with an electric beater or a whisk until they just
  form firm peaks, being careful not to overbeat. Fold the
  sugar into the egg whites, about 1/4 cup at a time. Fold in
  the egg yolk mixture, about 1/4 at a time. Fold in the flour
  mixture, about 1/4 cup at a time.

  Pour the batter over the peaches and spread with a spatula
  to cover. Bake the cake for 30 minutes, or until a toothpick
  inserted into the center comes out clean. Remove and let
  stand at least 10 minutes before unmolding. The sides will
  have pulled away slightly.

  To unmold, run a knife around the edges of the cake, then
  place a large plate over the top of the skillet. Holding the
  plate and skillet tightly together (remember, the pan is
  still hot so you might need a helper), flip them over so the
  skillet is on top. The cake will fall onto the plate.

  Serves 6 to 8.

  URL: http://sfgate.com

  MM Format by Dave Drum - 19 August 2011

  Uncle Dirty Dave's Archives

MMMMM

... "A dog with money is referred to as Mr. Dog."

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)