Monday, July 24, 2017

Peach Upside Down Cornbread Cake



I've been the WORST at updating this lately - I have had very little time to be crafty since I started selling faux taxidermy animal heads, but I've been going through the blog and making old favorites :)

I've been discussing desserts with Ted a lot since I'm having gremlin #2 somewhat soon - YAY SWEET TOOTH!! - and decided to make something a little different! This was honestly quite easy to make, and looks gorgeous and tastes amazing!!

Ingredients

3 peaches
3 Tbsp butter
2-3 Tbsp brown sugar
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

How To

Preheat oven to 400. Heat a 9" round baking pan over medium-low heat on the stove and melt the butter in the pan. Cut the peaches into thin slices (no need to peel, but definitely remove the pit!). Sprinkle brown sugar over the melted butter across the entire bottom of the pan. Lay out the peach slices in a pretty arrangement on top of that. Meanwhile, mix the dry ingredients (flour through baking powder) in a bowl, and then add the egg, milk, and vegetable oil. Whisk until blended, and pour on top of the peaches. Don't forget to wear oven mits when moving it into the oven since it's been on the hot stove!!

Bake for about 25 minutes, or until a toothpick comes out clean. Wait 5 minutes and then use a knife around the edges of the pan to loosen the cake. Put a cooling rack on top of the pan and flip it over, it should slide right out!

Serve warm with vanilla ice cream - SO YUMMY!!!! Enjoy!


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