So what started as a peach upside down cake, happily was converted mid – gear.
Looking for something a little like a peach clafoutis, I imagined luscious round peaches peeking out from above the crust of a sweet, white cake. But little did I know, they didn’t need a push into the batter. As the cake puffed up, the peaches ventured further downward creating more of a upside down peach surprise cake; and what a surprise. I suppose I got what I’ originally wanted and was delighted to cut into the cake to find the perfect peach halves peeking out from below.
Served with a dollop of vanilla cream, this dessert made for a very nice finish to a summer meal.
SUNKEN PEACH CAKE
1 Cup Unbleached All Purpose Flour, sifted
2 teaspoon Baking Powder
2 teaspoon Egg Replacer
1/4 teaspoon salt
1/2 Cup Margarine
3/4 Cup Granulated Sugar
1/2 Cup Soy Milk
1 1/2 teaspoon Vanilla
1 Tablespoon Brown Sugar
Preheat the oven to 350ºF.
Line a square cake pan with parchment paper.
In a large bowl, sift the flour, baking powder, and salt.
In the bowl of an electric mixer, cream the margarine with the sugar.
Add the egg replacer, milk and the vanilla to the margarine.
Slowly add the flour until just moistened. and fold the batter into the prepared cake pan.
Halve the peaches and remove the pit.
Place the peaches in the center of each of the four corners of the pan and sprinkle with the brown sugar.
Bake for about 25 minutes, or until the cake is golden and an inserted pick is cleanly removed.