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
````````````

Peach Bourbon Upside Down Cake

Makes 10 servings
Ingredients

4 cups peeled, sliced fresh peaches (about 6 peaches; see Tip)
2 tablespoons brown sugar
2 tablespoons bourbon, divided (optional)
1 tablespoon cornstarch
? cup sifted cake flour
½ cup pecan halves, toasted (see Tip)
1 teaspoon baking powder
¼ teaspoon salt
2 large egg whites
? cup granulated sugar, divided
2 large eggs
1 ½ teaspoons vanilla extract

Instructions

1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking
spray.

2. Toss peaches, brown sugar, 1 tablespoon bourbon (if using) and
cornstarch in a bowl. Spoon the fruit into the prepared pan,
arranging it in an even layer; set aside.

3. Combine flour, pecans, baking powder and salt in a food processor;
process until the pecans are ground to a fine meal.

4. Beat 2 egg whites in a mixing bowl with an electric mixer until
soft peaks form. Gradually beat in 1/3 cup sugar, continuing to beat
until the egg whites are stiff and glossy; set aside. Beat whole eggs
with the remaining 1/3 cup sugar in another mixing bowl until thick
and pale, about 5 minutes. Beat in the remaining 1 tablespoon of
bourbon (if using) and vanilla. Whisk one-fourth of the reserved
beaten egg whites into the whole-egg mixture. Sprinkle half of the
flour mixture over the top and fold in with a rubber spatula just
until blended. Fold in the remaining beaten whites, then the
remaining flour mixture.

5. Spread the batter over the fruit in the pan. Bake until the top
springs back when lightly touched and a skewer inserted in the center
comes out clean, 35 to 45 minutes. Let cool in the pan for 5 minutes,
then invert onto a serving plate, rearranging any stray fruit.

Serve warm or at room temperature.

Tips:

To peel peaches: Bring a medium saucepan of water to a boil. Immerse
peaches in boiling water for 1 minute. Remove with a slotted spoon
and plunge into a bowl of ice water to cool slightly. Transfer to a
cutting board. Remove the skins with a paring knife.

To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F,
stirring once, until fragrant, 7 to 9 minutes.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf wrote:

> 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
> ````````````
>
> Peach Bourbon Upside Down Cake

This looks delicious! The thing I might consider is using a heated cast
iron skillet and adjusting the time accordingly.

--Lin

sf wrote:

> 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
> ````````````
>
> Peach Bourbon Upside Down Cake
>
> Makes 10 servings
> Ingredients
>
> 4 cups peeled, sliced fresh peaches (about 6 peaches; see Tip)
> 2 tablespoons brown sugar
> 2 tablespoons bourbon, divided (optional)
> 1 tablespoon cornstarch
> ? cup sifted cake flour
> ½ cup pecan halves, toasted (see Tip)
> 1 teaspoon baking powder
> ¼ teaspoon salt
> 2 large egg whites
> ? cup granulated sugar, divided
> 2 large eggs
> 1 ½ teaspoons vanilla extract
>
> Instructions
>
> 1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking
> spray.
>
> 2. Toss peaches, brown sugar, 1 tablespoon bourbon (if using) and
> cornstarch in a bowl. Spoon the fruit into the prepared pan,
> arranging it in an even layer; set aside.
>
> 3. Combine flour, pecans, baking powder and salt in a food processor;
> process until the pecans are ground to a fine meal.
>
> 4. Beat 2 egg whites in a mixing bowl with an electric mixer until
> soft peaks form. Gradually beat in 1/3 cup sugar, continuing to beat
> until the egg whites are stiff and glossy; set aside. Beat whole eggs
> with the remaining 1/3 cup sugar in another mixing bowl until thick
> and pale, about 5 minutes. Beat in the remaining 1 tablespoon of
> bourbon (if using) and vanilla. Whisk one-fourth of the reserved
> beaten egg whites into the whole-egg mixture. Sprinkle half of the
> flour mixture over the top and fold in with a rubber spatula just
> until blended. Fold in the remaining beaten whites, then the
> remaining flour mixture.
>
> 5. Spread the batter over the fruit in the pan. Bake until the top
> springs back when lightly touched and a skewer inserted in the center
> comes out clean, 35 to 45 minutes. Let cool in the pan for 5 minutes,
> then invert onto a serving plate, rearranging any stray fruit.
>
> Serve warm or at room temperature.
>
> Tips:
>
> To peel peaches: Bring a medium saucepan of water to a boil. Immerse
> peaches in boiling water for 1 minute. Remove with a slotted spoon
> and plunge into a bowl of ice water to cool slightly. Transfer to a
> cutting board. Remove the skins with a paring knife.
>
> To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F,
> stirring once, until fragrant, 7 to 9 minutes.


Without any butter or oil, I'm afraid the cake would be tough and rubbery.
It might also "reject" the goo on the bottom, so that when you invert the
cake, you get a rush of syrup onto the plate. BTW, could you please verify
the measurements of the flour and the sugar? Whatever character you intended
to appear there shows up as a "?" on my newsreader.

Bob

sf wrote in :

> What could be improved?
>

your skill at entering recipes. what is ? cup cake flour and ? cup
granulated sugar?

--

The house of the burning beet-Alan

hahabogus wrote:
> sf wrote in :
>
>> What could be improved?
>>
>
> your skill at entering recipes. what is ? cup cake flour and ? cup
> granulated sugar?
>

My recipe has 2/3 cup flour and 2/3 cup granulated sugar, divided.

Becca

"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.


--
Old Scoundrel

(AKA Dimitri)

On Thu, 31 Jul 2008 23:35:10 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>> 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
>> ````````````
>>
>> Peach Bourbon Upside Down Cake
>>
>> Makes 10 servings
>> Ingredients
>>
>> 4 cups peeled, sliced fresh peaches (about 6 peaches; see Tip)
>> 2 tablespoons brown sugar
>> 2 tablespoons bourbon, divided (optional)
>> 1 tablespoon cornstarch
>> ? cup sifted cake flour
>> ½ cup pecan halves, toasted (see Tip)
>> 1 teaspoon baking powder
>> ¼ teaspoon salt
>> 2 large egg whites
>> ? cup granulated sugar, divided
>> 2 large eggs
>> 1 ½ teaspoons vanilla extract
>>
>
>Without any butter or oil, I'm afraid the cake would be tough and rubbery.
>It might also "reject" the goo on the bottom, so that when you invert the
>cake, you get a rush of syrup onto the plate. BTW, could you please verify
>the measurements of the flour and the sugar? Whatever character you intended
>to appear there shows up as a "?" on my newsreader.
>
>Bob

Thanks for the comments, it seemed like something was amiss. Here's
the web address for the recipe. My bad, I should have included it.
http://www.eatingwell.com/recipes/pe...m_source=EWDNL
Apparently the ? symbol is 2/3.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri, 01 Aug 2008 13:35:08 GMT, hahabogus > wrote:

>sf wrote in :
>
>> What could be improved?
>>
>
>your skill at entering recipes. what is ? cup cake flour and ? cup
>granulated sugar?

It was a simple copy/paste and looked fine on my end.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Thu, 31 Jul 2008 23:24:59 -0700, Lin >
wrote:

>sf wrote:
>
>> 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
>> ````````````
>>
>> Peach Bourbon Upside Down Cake
>
>This looks delicious! The thing I might consider is using a heated cast
>iron skillet and adjusting the time accordingly.
>
A cast iron skillet is a good idea AND traditional from, what I
remember about pineapple upside down cakes.

Thanks!




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

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.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf wrote:

> On Fri, 01 Aug 2008 13:35:08 GMT, hahabogus > wrote:
>
> > sf wrote in :
> >
> >> What could be improved?
> >>
> >
> > your skill at entering recipes. what is ? cup cake flour and ? cup
> > granulated sugar?
>
> It was a simple copy/paste and looked fine on my end.

Any time you post messages with symbols not in the basic ASCII set,
there's a potential for problems. I tried various character sets
(XanaNews has a pull-down you can use to select that) on your original
message, but never could find one that resolved the 2/3 symbols.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On 1 Aug 2008 18:39:12 GMT, "Default User" >
wrote:

>Any time you post messages with symbols not in the basic ASCII set,
>there's a potential for problems. I tried various character sets
>(XanaNews has a pull-down you can use to select that) on your original
>message, but never could find one that resolved the 2/3 symbols.
>
>Brian

If you check out the recipe on the website, there was no reason to
think they had used symbols. One half was written as 1/2, not ½ and
2/3 appeared to be three separate keys also.

I apologize for not including the web link with the OP to clear up any
problems, but question marks instead of amounts didn't enter my head
as a potential problem.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri 01 Aug 2008 11:29:43a, told us...

> 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?

No, it's a spongecake. They don't use any fat in the batter. My pineapple
upside down cake recipe is like that. I think the spongecake, as opposed
to a butter cake, makes a much better base for upsidedown cakes, as they
soak up the syrup from the topping much better.


> TIA
>
> I'm thinking of making it tomorrow.
>
>



--
Wayne Boatwright
-------------------------------------------
Friday, 08(VIII)/01(I)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Condense soup, not books!
-------------------------------------------

"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)

On Fri, 01 Aug 2008 19:20:56 GMT, Wayne Boatwright
> wrote:

>No, it's a spongecake. They don't use any fat in the batter. My pineapple
>upside down cake recipe is like that. I think the spongecake, as opposed
>to a butter cake, makes a much better base for upsidedown cakes, as they
>soak up the syrup from the topping much better.

AHA! That makes sense. I've only made sponge cake once... and didn't
recognize this recipe as being one.

Thanks, Wayne


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri 01 Aug 2008 12:54:50p, told us...

> On Fri, 01 Aug 2008 19:20:56 GMT, Wayne Boatwright
> > wrote:
>
>>No, it's a spongecake. They don't use any fat in the batter. My
>>pineapple upside down cake recipe is like that. I think the spongecake,
>>as opposed to a butter cake, makes a much better base for upsidedown
>>cakes, as they soak up the syrup from the topping much better.
>
> AHA! That makes sense. I've only made sponge cake once... and didn't
> recognize this recipe as being one.
>
> Thanks, Wayne
>
>

You're welcome!

--
Wayne Boatwright
-------------------------------------------
Friday, 08(VIII)/01(I)/08(MMVIII)
-------------------------------------------
-------------------------------------------
To be, or not to be. *BOOM!* Not to be.
-------------------------------------------