Recipes
Grandma’s Peach Upside Down Cake
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- Brandy-drenched fresh peaches and slivered almonds combine to add a luscious twist to Grandma’s classic pineapple upside-down cake.
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- Yield:
- 8-10
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- Ingredients:
- 1 Arrowhead Mills Organic Vanilla Cake Mix
- 1 lemon – grated rind
- 6 medium fresh or frozen peaches peeled, cored and cut into eights
- ½ Cup apricot jam
- 1 Tablespoon of calvados or brandy
- ¼ Cup slivered almonds lightly toasted
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- Directions:
- Preheat oven 350°F.
- Make cake mixture according to package instructions.
- Butter a 9½-inch spring form cake pan
- Combine lemon rind with Arrowhead Mills Organic Vanilla Cake Mixture and arrange peach slices over the base of the prepared pan in a neat circle. Spread the batter over the peaches and smooth evenly. Bake for 50-mins to 1 hour or until wooden tester comes out clean.
- Let cake cool in pan for 15 minutes, remove outer ring from spring form pan and let cake cool completely. Carefully with a wide spatula; turn cake over so that fruit is now on top.
- In a small pan combine the jam and calvados with a wooden spoon and melt over a low heat. Brush the warm jam glaze all over the top and sides of cake . Sprinkle toasted almonds over the top of the cake and serve at room temperature with sweetened whipped cream.
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