We’re so glad the season is transitioning, slowly but surely. This change is making us crave lots of fruit recipes. Today, we have an awesome recipe that was taught in our Rancho Cucamonga store
weekend class. Now, most upside-down cakes we’ve come across have been very sweet but this one in particular is just the perfect amount of sweet.
- 1 cup Freeze Dried Peaches (re-hydrated, drain off extra liquid)
- 1 cup Freeze Dried Mangoes (re-hydrated, drain off extra liquid)
- 1/2 cup firmly packed light brown sugar
- 2 tbsp salted butter, melted
- 1 cup plus 1 tbsp of bleached all-purpose flour
- 1/2 cup (1 stick) salted butter, softened
- 1/2 cup of vegetable oil
- 1 cup of granulated sugar
- 3 large eggs
- 1/2 cup of masa flour
- 1 tsp of salt
- 1 tsp of baking powder
- 1/2 cup of whole milk
- 1 tsp vanilla extract
1. Preheat the oven to 350 degrees. Coat a 9-inch cast iron skillet with cooking spray.
2. In a medium bowl, combine the peaches, brown sugar, melted butter, and 1 tbsp flour.
3. In a medium bowl, beat the softened butter, oil, and granulated sugar together with an electric mixer fitted with a whisk attachment on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. In a small bowl, sift the remaining 1 cup all-purpose flour, the masa flour, salt, and baking powder together three times. Alternating with the milk, add it to the batter, beating with the mixer until smooth. use a rubber spatula to scrape any batter down from the side of the bowl. Add the vanilla, and mix until smooth.
5. Spoon the peaches evenly over the bottom of the pan; pour the batter over the fruit. Place the skillet on the middle rack of the oven, and bake until the center of the cake springs back when touched or a toothpick inserted in the center comes out clean, 30 to 35 minutes.
6. Remove the skillet from the oven, and let cool on a wire rack for 10 minutes. Invert the cake onto a serving platter, and cut into wedges to serve. Serves 8.