Peach-Pumpkin Upside-Down Cake
1 can (1Lb, 13 oz) peach halves in heavy syrup 1 2/3 cups of all purpose flour 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup salad oil 1 cup sugar 2 eggs 1 cup canned or fresh puree pumpkin 1/3 cup pecan halves 1/4 cup peach preserves Preheat oven to 350*. grease and flour a 10 inch spring form or layer cake pan. If using a Dutch oven just grease and flour it. I don't use an additional pan and I don't preheat. Drain peach halves , reserving 1/4 cup of the syrup. Set peaches aside to drain well. On waxed paper, sift flour with baking soda, baking powder, salt and spices. In large bowl of electric mixer, beat oil and sugar at medium speed until well combined. Beat in eggs one at a time. Beat in pumpkin; then, at low speed , beat in flour mixture a little at a time until combined. Pour cake batter into prepared pan. Arrange peach halves cut side down onto batter and pecans on top. Bake 40-45 minutes or until surface of cake springs back when gently pressed with fingers . Comes clean with toothpicks. Combine reserved syrup and preserves in a small sauce pan and bring to a boil, stirring until preserves melt. Remove cake from pan and place on serving plate. Brush with glaze. Serve warm or cool. Makes 8 serving. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
