METHOD
Preheat Oven: 350°F
Fruit Layer: Melt the
butter. Use melted butter to grease sides and bottoms of a 9 inch square
cake pan.
Combine brown sugar and
cinnamon. Spread the mixture evenly in pan. Layer peaches covering the
bottom of the pan. Reserve.
Cake: In bowl, use an
electric mixer to cream butter. Add sugar and beat for 2 minutes, until
light and fluffy. Beat in eggs, one at a time, making sure to scrape the
sides of the bowl. Add vanilla, beat until well combined.
In a separate bowl, stir
together flour, cocoa, baking powder, cinnamon and salt. Stir into butter
mixture in three additions, alternating with milk. Beat just until well
combined.
Spoon batter over reserved
peaches and spread out batter to cover fruit completely, using a spatula
or offset palette knife.
Bake in 350°F oven
for 40 to 45 minutes or until cake springs back when touched.
Cool in pan on wire rack
for 10 minutes; then, run a knife around edge of pan to loosen cake; invert
onto a platter. Serve with crème fraiche or unsweetened whipped
cream.
Servings: About 10
This recipe from www.inmamaskitchen.com
Recipe
courtesy of the California Peach Board. Thank you.
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