Peach & Pecan Flip Cake

Peach & Pecan Flip Cake
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 415.5
  • Total Fat: 30.8 g
  • Cholesterol: 117.7 mg
  • Sodium: 348.5 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 5.0 g

View full nutritional breakdown of Peach & Pecan Flip Cake calories by ingredient
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Introduction

Baked in a cast iron skillet, this fruit filled upside-down cake is the perfect, yummy canvas for whatever looks good at the market whether it's peaches, strawberries, or plums. Ginger adds a touch f spice and delicious complexity. Baked in a cast iron skillet, this fruit filled upside-down cake is the perfect, yummy canvas for whatever looks good at the market whether it's peaches, strawberries, or plums. Ginger adds a touch f spice and delicious complexity.
Number of Servings: 10

Ingredients

    Topping:
    4 Tbsp (1/2 stick) unsalted butter
    4 firm peaches, peeled, pits removed & cut into 1/4 inch slices
    Zest & juice of one orange
    1 tsp fresh ginger, grated & peeled
    1/2 vanilla bean, scraped (use seeds only) -- I used 2 tsp of pure vanilla
    1 c granulated sugar ---I used Stevia
    3/4c pecans, toasted & coarsely chopped
    Cake Batter (recipe follows)


    Cake Batter:
    1/2c (1stick) unsalted butter, softened
    1/2c packed light brown sugar --- I used Splenda blend
    1/2c granulated sugar --- I used Stevia in the Raw
    1/2 vanilla bean, scraped (use seeds only) --- I used 2 tsp of pure vanilla
    1 tsp ground cinnamon
    3 eggs, room temp
    2 Tbsp buttermilk
    1 1/4c all-purpose flour
    1/4c cornmeal
    1 3/4 tsp baking powder
    1/2 tsp salt


Tips

The nutrition information is based on the substitutions I made w/the w/Splenda Brown Sugar Blend & Stevia.


Directions

Topping:
1. Preheat oven to 350 degrees
2. In a 9 in cast iron skillet, melt butter over med heat. Add peaches & orange zest & cook for 2-3 mins, stirring occasionally.
3. Add orange juice, ginger, vanilla, & sugar. Cook for another 5-7 mins, until peaches are tender but not mushy. Remove fruit from liquid with a slotted spoon. Set aside.
4. Increase heat to med-high & continue to cook the liquid until thickened to a caramel-like state, 4-5 min, taking care not to burn it. Turn off heat & allow to cool for a few mins.
5. Arrange peaches in desired pattern on top of the reduced-sugar mixture. Sprinkle w/pecans.
6. Spread cake batter over the top of the peaches. Bake 30-35 mins until cake springs back slightly when touched. Cool for 5 mins.
7. Run a knife around the edge of the cake and unmold by carefully flipping the skillet onto a large serving plate. Serve warm.

Cake Batter:
1. In a lg mixing bowl, cream butter, brown sugar, granulated sugar, vanilla & cinnamon w/an electric mixer until pale & fluffy.
2.Crack eggs into a med bowl, add buttermilk, & whisk together. Slowly add the egg mixture to the butter mixture, stirring gently.
3. In a med bow, combine flour, cornmeal, baking powder & salt. Add all the dry mix to the wet. Beat w/an electric mixer for about 30 sec.

Serving Size: Serves 8-10

Number of Servings: 10

Recipe submitted by SparkPeople user IZZI34.

TAGS:  Desserts |

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