First up we have the Honey Peach upside down cake by hotpolkadot.
It was delicious. (And I'm saying that when I don't typically like fruit) My only concern is that my beautiful cake sunk when i took it out of the oven. Maybe I over mixed/ under cooked it?Next up we have some Peach cupcakes. I made this recipe myself mostly because I'm tired of makeing 12 -24 cupcakes when There are only 2 of us eating them.
Peach-Almond CupcakesMakes 6
1 1/2 tbl butter
1/4 c. sugar
2 tbl brown sugar
1/4 tsp almond extract
2 peaches, skinned & pureed (3 tbl reserve excess for glaze)
1 egg lightly beaten
1 tbl plain yogurt or whole milk
3/4 c. flour
1/2 tsp baking powder
1/4 tsp baking soda
Cream sugars and butter till combined.
Add yogurt, 3 tbl pureed peaches, egg, & almond extract
Combine Flour, baking powder & baking soda
Sift flour into butter mixture.
Bake 18-22 minutes.
Comments on this cupcake are, Next time i'm going to try and leave out the milk and add more peaches. It just didn't taste enough like peach. Also I'd like it to be more moist. This tasted more like a muffin than a cupcake to me, So I'm going to cut back on the flour.
Anyways I'm sure both of these recipes could be substitute d for any in season fruit. Play around with them and enjoy!
2 comments:
My cakes are most likely to fall if they are 1) undercooked, or 2) If I let them cool too quickly or irritate them when they are hot. I usually turn off my oven about 5 minutes before they are done, then open the oven door when they are done and leave them there for about 5 minutes before taking them out to rest on the counter for another 10 minutes before I invert them. Also, if you are making anything larger than an 8" cake, it helps to put a greased flower nail upside down in the middle of your pan before adding the batter. Its harder to invert it, but you get a flat topped cake!
Oh wow! Those look sooo good! I'm definately going to have to try them!
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