Ingredients: 6 Tbsp butter, at room temperature,3/4 c granulated sugar,1 c cake flour (or all-purpose flour), sifted,1 tsp baking powder,2 large eggs, at room temperature,1/2 c whole milk,1 tsp vanilla extract,1/8 tsp nutmeg,2-3 ripe freestone or cling-free peaches, sliced into thin wedges,1/2 c dark brown sugar, packed,1/2 c water,Homemade whipped cream
Instructions:
- First, make the simple syrup. In a small pot, stir together dark brown sugar and water. Simmer over medium heat, stirring frequently, until slightly thickened.
- Let cool a few minutes.
- Preheat oven to 350°F.
- Using a Kitchen
- Aid stand mixer with flat beater attachment, cream butter and sugar for five minutes.
- Then, add eggs one at a time until incorporated, then vanilla, then milk.
- In a separate bowl, stir together flour, baking powder, and nutmeg. With the mixer turning, slowly add dry ingredients to wet.
- Grease an 8″ round pan with butter.
- Lay peaches in the bottom of the pan in a spiral design.
- Next, pour simple syrup over the peaches.
- Finally, pour batter over the peaches and syrup, and gently spread it out to the edges of the pan using a rubber spatula.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before inverting into serving plate.
- Serve warm with homemade whipped cream.
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