Cookie
Administrator
Preheat oven to 375F
2/3 cup sugar
2 tbsp. butter, at room temperature
2 1/2 lbs. large ripe peaches, peeled, halved, and pitted
1 cup whole grain pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 tbsp. canola oil
1 large egg
1 tsp. vanilla extract
1 tsp. almond extract
1/2 cup low fat buttermilk
8 servings
In a 9" cast-iron skillet, combine 1/3 cup of the sugar and 1 tbsp. of the butter.
Cook over medium heat for 3 to 5 minutes or until the sugar begins to melt.
Add the peaches, cut side up, in a single layer (the fruit should fit tightly).
Remove from heat.
In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
Place the oil, the remaining 1/8 cup sugar, and the remaining 1 tbsp. butter in a large bowl.
Using an electric mixer on medium speed, beat until smooth.
Add the egg, vanilla and almond extract.
Beat until smooth.
With the mixer on low speed, add the buttermilk and the flour mixture, beating just until incorporated.
Spoon evenly over the peaches in the skillet.
Bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.
Cool on a rack for 5 minutes.
Loosen the edges of the cake with a knife.
Invert the cake onto a serving plate.
If any of teh peaches stick to the skillet, remove them with a knife and replace them on the cake.
2/3 cup sugar
2 tbsp. butter, at room temperature
2 1/2 lbs. large ripe peaches, peeled, halved, and pitted
1 cup whole grain pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 tbsp. canola oil
1 large egg
1 tsp. vanilla extract
1 tsp. almond extract
1/2 cup low fat buttermilk
8 servings
In a 9" cast-iron skillet, combine 1/3 cup of the sugar and 1 tbsp. of the butter.
Cook over medium heat for 3 to 5 minutes or until the sugar begins to melt.
Add the peaches, cut side up, in a single layer (the fruit should fit tightly).
Remove from heat.
In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
Place the oil, the remaining 1/8 cup sugar, and the remaining 1 tbsp. butter in a large bowl.
Using an electric mixer on medium speed, beat until smooth.
Add the egg, vanilla and almond extract.
Beat until smooth.
With the mixer on low speed, add the buttermilk and the flour mixture, beating just until incorporated.
Spoon evenly over the peaches in the skillet.
Bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.
Cool on a rack for 5 minutes.
Loosen the edges of the cake with a knife.
Invert the cake onto a serving plate.
If any of teh peaches stick to the skillet, remove them with a knife and replace them on the cake.
