I promise this is my last peach recipe for awhile. While buying a box full of peaches for $2 at the Farmer's Market was a steal, it was way too hard to use them all up before they went bad, and sadly they weren't at their peak. I'll wait til later in the summer and then I'll be back in full force...peach cobbler, peach baked oatmeal, you name it..it's coming! :)
This was my first time making an upside down cake of any sort and I was a little skeptical when I flipped the pan over. Thankfully the cake came right out, and in one piece! I only snuck a tiny corner bite of this before I pawned it off on friends (Thanks Dan and Alex!), but I assure you it was quite tasty warm from the oven...and got good reviews from the boys, who were pleasantly surprised to discover the amaretto (or, boozy, as they classified it) flavor.
Peach Amaretto Upside Down Cake
recipe from allrecipes.com
-3/4 cup all-purpose flour
-1 tsp baking powder
-1/2 cup brown sugar
-1/4 cup butter, melted
-3 tbsp amaretto liqueur
-2 peaches, pitted and thinly sliced
-1/2 cup chopped pecans (I omitted)
-1/4 cup butter
-1/2 cup granulated sugar
-2 medium eggs
-1 tsp almond extract
-1/4 cup milk
1. Preheat oven to 350F. Whisk the flour and baking powder together in a small bowl and set aside.
2. Stir the brown sugar, 1/4 cup melted butter, and amaretto liqueur in a 9-inch pie pan (no need to grease!) until the sugar has dissolved. Arrange the peach slices in the pan and sprinkle with the pecans. Set aside.
3. Beat 1/4 cup butter and the granulated sugar with an electric mixer until light and fluffy. Beat in each egg separately, adding the almond extract with the 2nd egg.
4. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Gently pour the batter over the peaches and pecans.
5. Bake for 25 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then run a knife along the edges and invert onto a serving plate.