Peach Upside-Down Cake

This moist, glistening cake from Rendleman Orchards in Alto Pass, Illinois, is ideal for a cookout or summer potluck.


¼ cup (60 ml) honey
2 tbsp sugar
1 tbsp (15 ml) lemon juice
5 peaches, unpeeled, halved and pitted
1 ¼ cups (190 g) unbleached all-purpose flour
1 tsp baking powder
¼ tsp salt
3 eggs, separated
1 ¼ cups (265 g) sugar
½ cup (115 g) unsalted butter, melted
1 tsp (5 ml) vanilla extract
½ cup (125 ml) milk


With the rack in the lowest position, preheat the oven to 350°F (180°C). Generously butter a 9-inch (23 cm) square baking dish.
Spread the honey, sugar and lemon juice at the bottom of the dish. Place 9 of the peach halves into the dish, side-by-side in three rows, cut side down. Set aside.

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