"sf" wrote in message ...
> On Fri, 1 Aug 2008 10:17:19 -0700, "Dimitri" >
> wrote:
>
>>
>>"sf" wrote in message ...
>>>I just got this email blast from Eating Well Magazine and the recipe
>>> sounds delicious to me. I don't make upside down cakes, so what
>>> looks like it wouldn't work? What could be improved?
>>>
>>> TIA
>>
>>
>><snip recipe>
>>
>>Upside down cakes are an old standby and frankly delicious. The fruit in
>>the bottom of the pan along with the brown sugar & fat form a very tasty
>>topping when cooked and inverted.
>>
>>Since this cake is made with beaten egg whites I suspect it will be quite
>>light and fluffy. It is a small cake since it only uses one 9" pan I
>>think its a nice recipe and worth a try.
>>
>>I don't initially see any improvement/modification necessary.
>
> so you don't think it will need any butter/oil?
>
> TIA
>
> I'm thinking of making it tomorrow.


As far as the cake is concerned there is enough fat in the egg yolks. The
bourbon & cornstarch will mix with the liquid in the peaches to make the
topping.

IMHO as always.


--
Old Scoundrel

(AKA Dimitri)