luvmygroops
Fri, 02 Oct 2009 11:48:35 -0700
>From the Better Recipes website... ~~~~~
Upside Down Peach Cobbler
This light buttermilk cobbler is topped with fresh peaches baked in a gooey
mixture of brown sugar, butter and rum or brandy.
Ingredients:
* 4 medium peaches
* 3 tbsp butter, melted
* 3/4 cup dark brown sugar, packed
* 1 tbsp rum or brandy, optional
* 2 large eggs
* 2 tbsp buttermilk
* 1/2 tsp vanilla extract
* 1 cup all purpose flour
* 3/4 cup granulated sugar
* 3/4 tsp baking powder
* 1/4 tsp baking soda
* 1/4 tsp salt
* 1/2 tsp powdered ginger
* 6 tbsp butter, softened
* 6 tbsp buttermilk
* 1/2 cup pecans, very finely chopped
Method
Peel and slice peaches into 1 inch think slices. Mix melted butter, dark brown
sugar and rum then press into a 9 X 2 cake pan lined with baking paper
(parchment paper) and sprayed with nonstick spray. Place peach slices into
sugar mixture around pan with curved side into sugar and pit side overlapping
the peach before it.. In a small bowl combine eggs, vanilla and 2 tbsp
buttermilk and set aside.. In a mixing bowl whisk together the flour, white
sugar, baking powder, baking soda, salt and ginger (on low speed, using a hand
held or stand up mixer). Add soft butter and buttermilk and mix together until
just combined. Turn speed up to medium and mix for an additional 1 1/2 minutes.
Turn mixer back to low and slowly add eggs scraping down sides as needed. Pour
mixture over fruit in cake pan and spread evenly. Sprinkle pecans on top of
cake. Bake at 350 degrees until a toothpick inserted comes out clean, 30-45
minutes. Insert knife around edge to loosen sides
from pan and invert onto serving platter but do not remove pan. Allow to sit
with pan on top for 20 minutes. Then gently remove pan and paper.
Notes: Can also be done with plums, however omit ginger and add 1/4 tsp cloves,
1/4 tsp allspice and 1/2 tsp cinnamon to brown sugar and butter mixture..
Number of servings: 8
~~~~~~~~~~
~~~***Rhonda G in Missouri***~ ~~
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