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Saturday, September 1, 2012

peach melba upside down cake

i was cleaning out the fridge and found a small basket of raspberries and half a dozen peaches.  i wanted to make a dessert with them.  i planned to make a pineapple upside down cake but wondered if i could use the peaches and raspberries instead.

i sliced the peaches in half and skinned them.  i rinsed the berries and picked the plumpest ones to fill the center of each peach.

i followed the pioneer woman's pineapple upside down cake recipe (from her cookbook; couldn't find it online).  for the batter, i had to omit the reserved pineapple juice becos, obviously, i had none.  i placed the peaches, cut side down, on top of the butter and brown sugar.  i had a lot of berries left over and quite a bit of space (even with my 8 inch cast iron pan).  i smoothed the cake batter over the peaches and berries then baked for 40 minutes at 350 degrees fahrenheit.  when i checked at 40 minutes, the batter was still a bit wet so i baked it another 7 minutes.  also, use the biggest pan you have, becos mine overflowed!

(the crispy bits, by the way, are outstanding.)

the fruits (heh) of my labor.  not too beautiful...

but so yum.

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