Peach and Pecan, you’ll flip for this combo!!

The week-end is meant for some baking and this past Sunday,  SWEETTABLESCAPES tried this Flip Cake recipe from In Style magazine (August 2012 issue).

Well, let’s just say that our guests just loved it!!

You’ll need:

(For the cake batter)

1/2 cup unsalted butter, softened

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1/2 vanilla bean, scraped (use seeds only)

1 tsp ground cinnamon

3 eggs, room temperature

2Tbsp buttermilk

1 1/4 cups all-purpose flour

1/4 cup cornmeal

1 3/4 tsp baking powder

1/2 tsp salt

(For the fruit filling):

4 TBsp butter

4 firm peaches, peeled, pits removed and cut into 1/4-inch slices

Zest and juice of one orange

1 tsp fresh ginger, peeled and grated

1/2 vanilla bean, scraped (use seeds only)

1 cup granulated sugar

3/4 cup pecans, toasted and coarsely chopped

Instructions: for the cake batter:

-In a large mixing bowl, cream butter, brown sugar, granulated sugar, vanilla seeds and cinnamon with an electric mixer until pale and fluffy.

– Crack eggs into a medium bowl, add buttermilk and whisk together. Slowly add the egg mixture to the butter mixture, stirring gently.

– In a medium bowl, combine flour, cornmeal, baking powder and slt. Add all the dry mixture to the wet. beat with an electric mixer for about 30 seconds.

Instructions: for the filling

– Preheat oven to 350F

– In a 9-inch cast-iron skillet, melt butter over medium heat. Add peaches and orange zest and cook for 2-3 minutes, stirring occasionally

– Add orange juice, ginger, vanilla seeds and sugar. Cook for another 5-7 minutes until peaches are tender but not mushy. Remove fruit from liquid with a slotted spoon. Set aside

– Increase heat to medium high and continue to cook the liquid until thickened to a caramel-like state, 4-5 minutes, taking care not to burn it. Turn off heat and allow to cool for a few minutes.

– Arrange peaches in desired pattern on top of the reduced-sugar mixture. Sprinkle with pecans.

– Spread cake batter over the top of the peaches. Bake for 30-35 minutes until cake springs back slightly when touched. Cool for 5 minutes.

– Run a knife around edge of cake and unmold by carefully flipping the skillet onto a large serving plate. Serve warm.


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