Home
Need A bath
Minced Beef Pie
Microwave Bread Pudding
North East Broth
Green Cheese Soup
Kedgeree
Mum's Mash
Mousse Loose about this house
Stuffed not Mushroom Inside
Pandora's
In A Stew
Sweet Bar-B-Q
The Hidden Triangle
Tuna Salad
Waffle Waffle Waffle
Perfect Yorkies
Carrot Cake
Black Forrest
Moist Lemon Cake
Poppyseed Cake
2 Seed Cakes
|
|
 |
 |
| |
| |
Fruit Upside Down Cake
4 tablespoons (60 ml) butter
1/2 (125 ml) cup light brown sugar
1/4 (1 ml) teaspoon grated nutmeg
2 cups (1/2 liter) peaches, sliced thin
1 teaspoon (5 ml) fresh lemon juice
1 1/3 cups (325 ml) cake flour
3/4 cup (175 ml) sugar
1 3/4 teaspoon (9 ml) baking powder
1/4 teaspoon (1 ml) salt
3 tablespoons (45 ml) butter
1/2 cup (125 ml) milk
1 teaspoon (5 ml) vanilla extract
1 egg
Melt the butter in an 8-inch (20 cm) square pan. Add the brown sugar and
nutmeg and blend well. Remove the pan from the heat and arrange the
peach
slices, slightly overlapping them, on the brown-sugar mixture. Sprinkle
the peach slices with lemon juice.
Sift the flour with the sugar, baking powder and salt. Stir the butter
to soften it, then stir in the flour mixture, milk and vanilla extract.
Mix until the flour is dampened.
Beat the batter for two minutes with an electric mixer at medium speed
or
beat 300 strokes by hand. Add the egg, and beat for one minute longer
with the mixer or 150 strokes by hand. Pour the batter over the peaches.
Bake in a preheated 375F (190C) oven for 35 minutes. Cool the cake in
the pan for five minutes and then invert it onto a serving plate; let
stand for one minute more before removing the pan. Serve warm. (Note:
in my experience, this cake does not keep very well.)
|
|
|
 |
 |
Green Cheese Soup
Only four ingredients, so you can show off to friends and family. |
|
 |
Kedgeree
An easy versatile dish of rice and fish, very tasty and so simple to create |
|
|
|
| copyright 2008 Only Good Food |
