Thursday, October 27
Norwegian Style Peach Upside-down Cake
Serves 6-8 slices
Full time: 1 1/2 -2 hours (includes cooling time)
You will need:
15oz can sliced peaches in syrup
2 jumbo eggs, separated yolks/whites
1 cup granulated sugar
1 cup flour
1/2 cup light brown sugar, packed
1/4 cup butter unsalted
1 tsp baking powder
1/4 tsp salt
Let us begin:
Preheat oven 375 degrees
Lovingly grease the bottom and sides of a 8" round cake pan.
In a small saucepan melt butter over low heat.
Once melted turn off heat and add in brown sugar. Allow to sit for 2-3 minutes to firm up a bit
Pour mixture over the bottom of the pan
Drain peaches reserving 5 tbsp of the liquid
Top brown sugar mixture with peaches
Mix yolks, sugar, and peach juice. Mix well.
Blend in the flour, salt, and baking powder to create a still batter/dough
In a separate bowl beat egg whites until they become bubbly and frothy. We are not looking for firmness just a very airy texture
Gently fold whites into batter, this will take a few moments. It will feel like they are only coating the mixture but, just wait and they will fold in.
Pour batter, which has a slight pancake batter feel over peaches
Bake for 30-45 minutes, or until your knife test cones out clean. It is very important to have a solid cooked center
When cooked remove from oven and put a plate over it.
Now take a few deep breaths.
Okay, using oven mitts is important because you now have to flip the entire thing over. Ready...go
Remove cake pan by gently lifting straight up. (To help get a little air in, I like to pop a knife tip between the cake and pan and give a little twist)
Allow to cool for 30-45 minutes prior to serving
Or chill overnight in fridge for a great brunch time treat