I made this for Bill's dessert this week - one of his favorites. Just
had a hankerin' for peach something and since peach season is a few
months off, I used frozen peaches. Frankly, I can't tell the
difference once it's baked into the cake. And it's a good thing the
alcohol bakes off, as you could smell the rum while the cake baked
from 2 houses away:

http://tinypic.com/view.php?pic=2myp0eu&s=5

@@@@@ Now You're Cooking! Export Format

Peach Upside-Down Rum Cake

cakes and pies

2 pounds peaches (about 5 large),; peeled
1 lemon, juiced (about 3 tablespoons)
3 tablespoons butter, plus 6 tablespoons; at room temperature
1/2 cup light brown sugar
1/4 cup honey
1 3/4 cups (7.5 ounces) flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon orgeat syrup (or almond extract)
3/4 cup dark rum

Note: If baking in a springform pan, place a baking sheet on a rack
near the bottom of the oven to catch any syrup that might drip.

1. Heat the oven to 350°F..

2. Cut the peaches lengthwise into one-half-inch slices. Place the
slices in a medium bowl, drizzle with lemon juice, and set aside.

3. In a large 10- to 12-inch skillet, preferably cast iron, melt 3
tablespoons butter over medium heat. Add the brown sugar and stir
until melted and smooth, then add the honey. Lower the heat and add
the peach slices, and stir until they are glossy, slightly soft and
well-coated with the honey-sugar mixture, about 2 minutes. Remove the
pan from heat. If you are baking the cake in the skillet, spread the
peach and sugar mixture in a thick layer to the edges and set the pan
aside to cool. If you are baking the cake in a springform pan, scrape
and spread the peach and caramel mixture into a 9-inch round pan (line
the base with parchment paper, to about one-half inch up the sides of
the pan).

4. In a medium bowl, sift together the flour, baking powder and salt.
In a separate large bowl, using an electric mixer, cream the remaining
butter and the sugar until it is pale and fluffy. Add the eggs, one
egg at a time, and the orgeat syrup or almond extract and beat for a
minute until well combined. Next, working in batches and alternating
with the rum, add the flour mixture to he butter mixture. Begin with a
bit of the dry ingredients and stir until just combined, then add a
splash of the rum and stir until just combined, and so on — until all
the ingredients are incorporated.

5. Dollop the batter into the prepared pan and smooth it as near as
you can o the edges so that it covers the peaches. (Don't worry if it
seems a ittle thick; it will fill in as it bakes.) Bake until the cake
is golden nd a knife inserted into the center of the cake comes out
clean, about 45 minutes. (A springform cake will require additional
time.)

6. Cool the cake in the pan for 10 minutes. If using a skillet, place
a large plate over the top and carefully flip the pan so that the cake
inverts onto the plate with the peaches on top. If using a springform
pan, place a plate over the top of the pan, flip the pan over, release
the spring mold, and peel back the parchment. Serve at room
temperature.

Notes: LA Times

Yield: 8 to 10

Preparation Time: 1/2 h

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

On Feb 12, 4:26*pm, Terry Pulliam Burd > wrote:
> I made this for Bill's dessert this week - one of his favorites. Just
> had a hankerin' for peach something and since peach season is a few
> months off, I used frozen peaches. Frankly, I can't tell the
> difference once it's baked into the cake. And it's a good thing the
> alcohol bakes off, as you could smell the rum while the cake baked
> from 2 houses away:
>
> http://tinypic.com/view.php?pic=2myp0eu&s=5
>
> @@@@@ Now You're Cooking! Export Format
>
> Peach Upside-Down Rum Cake
>
> cakes and pies
>
> 2 pounds peaches (about 5 large),; peeled
> 1 *lemon, juiced (about 3 tablespoons)
> 3 tablespoons butter, plus 6 tablespoons; at room temperature
> 1/2 cup light brown sugar
> 1/4 cup honey
> 1 3/4 cups (7.5 ounces) flour
> 2 teaspoons baking powder
> 1/4 teaspoon salt
> 1 cup sugar
> 2 large eggs
> 1 teaspoon orgeat syrup (or almond extract)
> 3/4 cup dark rum
>
> Note: If baking in a springform pan, place a baking sheet on a rack
> near the bottom of the oven to catch any syrup that might drip.
>
> 1. Heat the oven to 350°F..
>
> 2. Cut the peaches lengthwise into one-half-inch slices. Place the
> slices in a medium bowl, drizzle with lemon juice, and set aside.
>
> 3. In a large 10- to 12-inch skillet, preferably cast iron, melt 3
> tablespoons butter over medium heat. Add the brown sugar and stir
> until melted and smooth, then add the honey. Lower the heat and add
> the peach slices, and stir until they are glossy, slightly soft and
> well-coated with the honey-sugar mixture, about 2 minutes. Remove the
> pan from heat. If you are baking the cake in the skillet, spread the
> peach and sugar mixture in a thick layer to the edges and set the pan
> aside to cool. If you are baking the cake in a springform pan, scrape
> and spread the peach and caramel mixture into a 9-inch round pan (line
> the base with parchment paper, to about one-half inch up the sides of
> the pan).
>
> 4. In a medium bowl, sift together the flour, baking powder and salt.
> In a separate large bowl, using an electric mixer, cream the remaining
> butter and the sugar until it is pale and fluffy. Add the eggs, one
> egg at a time, and the orgeat syrup or almond extract and beat for a
> minute until well combined. Next, working in batches and alternating
> with the rum, add the flour mixture to he butter mixture. Begin with a
> bit of the dry ingredients and stir until just combined, then add a
> splash of the rum and stir until just combined, and so on — until all
> the ingredients are incorporated.
>
> 5. Dollop the batter into the prepared pan and smooth it as near as
> you can o the edges so that it covers the peaches. (Don't worry if it
> seems a ittle thick; it will fill in as it bakes.) Bake until the cake
> is golden nd a knife inserted into the center of the cake comes out
> clean, about 45 minutes. (A springform cake will require additional
> time.)
>
> 6. Cool the cake in the pan for 10 minutes. If using a skillet, place
> a large plate over the top and carefully flip the pan so that the cake
> inverts onto the plate with the peaches on top. If using a springform
> pan, place a plate over the top of the pan, flip the pan over, release
> the spring mold, and peel back the parchment. Serve at room
> temperature.
>
> Notes: *LA Times
>
> Yield: 8 to 10
>
> Preparation Time: *1/2 h
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> To reply, remove "spambot" and replace it with "cox"

I believe I'll make this next Friday for the Saturday Kiddush, and
substitute Amaretto (which we have on hand for the rum) and do it as
an upside down cake.

Thanks

Harriet & citters

Terry Pulliam Burd > wrote in
:

> I made this for Bill's dessert this week - one of his favorites. Just
> had a hankerin' for peach something and since peach season is a few
> months off, I used frozen peaches.


I have a tin of peaches sitting in the pantry....... Hmmmmmmmmm.


> Frankly, I can't tell the
> difference once it's baked into the cake. And it's a good thing the
> alcohol bakes off, as you could smell the rum while the cake baked
> from 2 houses away:
>
> http://tinypic.com/view.php?pic=2myp0eu&s=5
>



Sounds good........ archived for later use, thanks :-)



--
Peter
Tasmania
Australia

On Sun, 12 Feb 2012 16:46:24 -0800 (PST), "critters & me in azusa, ca"
> arranged random neurons and said:

>I believe I'll make this next Friday for the Saturday Kiddush, and
>substitute Amaretto (which we have on hand for the rum) and do it as
>an upside down cake.

You silly girl - it *is* an upside-down cake!
>
>Thanks

You're welcome

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

On Feb 12, 6:16*pm, Terry Pulliam Burd > wrote:
> On Sun, 12 Feb 2012 16:46:24 -0800 (PST), "critters & me in azusa, ca"
> > arranged random neurons and said:
>
> >I believe I'll make this next Friday for the Saturday Kiddush, and
> >substitute Amaretto (which we have on hand for the rum) and do it as
> >an upside down cake.
>
> You silly girl - it *is* an upside-down cake!
>
>
>
> >Thanks
>
> You're welcome
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> To reply, remove "spambot" and replace it with "cox"

Oh! You're very right...cast iron skillet it is.

Thanks again.

On Sun, 12 Feb 2012 16:26:37 -0800, Terry Pulliam Burd
> wrote:

> 3/4 cup dark rum

Oh man... just the name of that cake is calling to me!



--
Food is an important part of a balanced diet.

On Sun, 12 Feb 2012 16:26:37 -0800, Terry Pulliam Burd
> wrote:

> 1 teaspoon orgeat syrup (or almond extract)

Just wondering where you'd buy that stuff. Googled it and it sounds
good, but it's not in my repertoire.

--
Food is an important part of a balanced diet.

On Sun, 12 Feb 2012 16:46:24 -0800 (PST), "critters & me in azusa, ca"
> wrote:

> I believe I'll make this next Friday for the Saturday Kiddush, and
> substitute Amaretto (which we have on hand for the rum) and do it as
> an upside down cake.

The posted recipe was an upside-down cake, so that wouldn't be a
stretch - but I'm *very* interested in that "oregat" stuff now. It
sounds as interesting as Fiori di Sicilia (look it up).

--
Food is an important part of a balanced diet.

On Mon, 13 Feb 2012 01:54:25 +0000 (UTC), "I'm back on the laptop"
> wrote:

> Sounds good........ archived for later use, thanks :-)

You're just the one who would make it too. Please post the results if
you do!

--
Food is an important part of a balanced diet.

sf > wrote in news:vfbhj7h2sr9hmd005oorkunfagrc38mt7a@
4ax.com:

> On Mon, 13 Feb 2012 01:54:25 +0000 (UTC), "I'm back on the laptop"
> > wrote:
>
>> Sounds good........ archived for later use, thanks :-)
>
> You're just the one who would make it too. Please post the results if
> you do!
>



Will do :-)

Might try it 1/2 and 1/2. Half fresh peaches and half tinned, and see how
it goes.


--
Peter
Tasmania
Australia

On Sun, 12 Feb 2012 22:29:48 -0800, sf > arranged
random neurons and said:

>On Sun, 12 Feb 2012 16:46:24 -0800 (PST), "critters & me in azusa, ca"
> wrote:
>
>> I believe I'll make this next Friday for the Saturday Kiddush, and
>> substitute Amaretto (which we have on hand for the rum) and do it as
>> an upside down cake.
>
>The posted recipe was an upside-down cake, so that wouldn't be a
>stretch - but I'm *very* interested in that "oregat" stuff now. It
>sounds as interesting as Fiori di Sicilia (look it up).

Actually, I researched it a wee bit and oregat in its original form
sounds about as interesting as dishwater. I may not have looked far
enough, but what I saw in the original (the barley-almond blend)
doesn't impress me.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

Comment: Three tablespoons of butter is one ounce. A cube if cut from a long stick, but a quarter of a stick in any case.

Question: How well does it come out of the pan? My cast-iron pans are pretty slick, but I can see cooled caramel sticking.

Jerry
--
"I view the progress of science as being the slow erosion of the
tendency to dichotomize." Barbara Smuts, U. Mich.

https://www.google.com/search?q=orgeat+syrup

http://www.theposter.com/otherextracts.html

They have the best vanilla I know, too.

Jerry
--
"I view the progress of science as being the slow erosion of the
tendency to dichotomize." Barbara Smuts, U. Mich.

On Mon, 13 Feb 2012 06:59:13 +0000 (UTC), "I'm back on the laptop"
> wrote:

> sf > wrote in news:vfbhj7h2sr9hmd005oorkunfagrc38mt7a@
> 4ax.com:
>
> > On Mon, 13 Feb 2012 01:54:25 +0000 (UTC), "I'm back on the laptop"
> > > wrote:
> >
> >> Sounds good........ archived for later use, thanks :-)
> >
> > You're just the one who would make it too. Please post the results if
> > you do!
> >
>
>
>
> Will do :-)
>
> Might try it 1/2 and 1/2. Half fresh peaches and half tinned, and see how
> it goes.

Will you used oregat or something else?

--
Food is an important part of a balanced diet.

sf > wrote in
:

> On Mon, 13 Feb 2012 06:59:13 +0000 (UTC), "I'm back on the laptop"
> > wrote:
>
>> sf > wrote in news:vfbhj7h2sr9hmd005oorkunfagrc38mt7a@
>> 4ax.com:
>>
>> > On Mon, 13 Feb 2012 01:54:25 +0000 (UTC), "I'm back on the laptop"
>> > > wrote:
>> >
>> >> Sounds good........ archived for later use, thanks :-)
>> >
>> > You're just the one who would make it too. Please post the results
>> > if you do!
>> >
>>
>>
>>
>> Will do :-)
>>
>> Might try it 1/2 and 1/2. Half fresh peaches and half tinned, and see
>> how it goes.
>
> Will you used oregat or something else?
>


It's actually the first time I've ever heard of it, so that will be
interesting!!

I'll have to try and source some, it is around, just have to locate.

http://www.bouchon.com.au/liqueurs.htm

Right down the bottom of the page.

--
Peter
Tasmania
Australia

On Tue, 14 Feb 2012 01:18:48 +0000 (UTC), "I'm back on the laptop"
> wrote:

> sf > wrote in
> :
>
> > On Mon, 13 Feb 2012 06:59:13 +0000 (UTC), "I'm back on the laptop"
> > > wrote:
> >
> >> sf > wrote in news:vfbhj7h2sr9hmd005oorkunfagrc38mt7a@
> >> 4ax.com:
> >>
> >> > On Mon, 13 Feb 2012 01:54:25 +0000 (UTC), "I'm back on the laptop"
> >> > > wrote:
> >> >
> >> >> Sounds good........ archived for later use, thanks :-)
> >> >
> >> > You're just the one who would make it too. Please post the results
> >> > if you do!
> >> >
> >>
> >>
> >>
> >> Will do :-)
> >>
> >> Might try it 1/2 and 1/2. Half fresh peaches and half tinned, and see
> >> how it goes.
> >
> > Will you used oregat or something else?
> >
>
>
> It's actually the first time I've ever heard of it, so that will be
> interesting!!
>
> I'll have to try and source some, it is around, just have to locate.
>
> http://www.bouchon.com.au/liqueurs.htm
>
> Right down the bottom of the page.

Aha, a liqueur - I'd probably substitute amaretto then because I don't
want to buy some of that just to use a few tablespoonfuls.

--
Food is an important part of a balanced diet.

On 2/12/2012 7:26 PM, Terry Pulliam Burd wrote:
> I made this for Bill's dessert this week - one of his favorites. Just
> had a hankerin' for peach something and since peach season is a few
> months off, I used frozen peaches. Frankly, I can't tell the
> difference once it's baked into the cake. And it's a good thing the
> alcohol bakes off, as you could smell the rum while the cake baked
> from 2 houses away:
>
> http://tinypic.com/view.php?pic=2myp0eu&s=5

Oh, my! That looks so good!

On Mon, 13 Feb 2012 04:11:11 -0800 (PST), Jerry Avins >
arranged random neurons and said:

>Comment: Three tablespoons of butter is one ounce. A cube if cut from a long stick, but a quarter of a stick in any case.
>
>Question: How well does it come out of the pan? My cast-iron pans are pretty slick, but I can see cooled caramel sticking.

Came out just fine. I was a bit worried, actually, but you only let it
sit around for 10 mins. before you plate it, so the caramel hasn't set
up yet. After about another 15 minutes, I kind of patted the peach
slices that had slipped off back into place. I had to let the pan soak
just to dissolve the sugar to clean it, but it came out of the pan
just fine.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

sf > wrote in news:drdjj7lcob7iplfb1v79s203inptff8v9e@
4ax.com:

> On Tue, 14 Feb 2012 01:18:48 +0000 (UTC), "I'm back on the laptop"
> > wrote:
>
>> sf > wrote in
>> :
>>
>> > On Mon, 13 Feb 2012 06:59:13 +0000 (UTC), "I'm back on the laptop"
>> > > wrote:
>> >
>> >> sf > wrote in news:vfbhj7h2sr9hmd005oorkunfagrc38mt7a@
>> >> 4ax.com:
>> >>
>> >> > On Mon, 13 Feb 2012 01:54:25 +0000 (UTC), "I'm back on the laptop"
>> >> > > wrote:
>> >> >
>> >> >> Sounds good........ archived for later use, thanks :-)
>> >> >
>> >> > You're just the one who would make it too. Please post the results
>> >> > if you do!
>> >> >
>> >>
>> >>
>> >>
>> >> Will do :-)
>> >>
>> >> Might try it 1/2 and 1/2. Half fresh peaches and half tinned, and see
>> >> how it goes.
>> >
>> > Will you used oregat or something else?
>> >
>>
>>
>> It's actually the first time I've ever heard of it, so that will be
>> interesting!!
>>
>> I'll have to try and source some, it is around, just have to locate.
>>
>> http://www.bouchon.com.au/liqueurs.htm
>>
>> Right down the bottom of the page.
>
> Aha, a liqueur - I'd probably substitute amaretto then because I don't
> want to buy some of that just to use a few tablespoonfuls.
>


No... no liqueur, it's a syrup. From memory almond, sugar syrup and orange?


Nope.... close though....... just found a recipe for the syrup........

http://www.kaiserpenguin.com/the-per...-syrup-recipe/


--
Peter
Tasmania
Australia

On Tue, 14 Feb 2012 05:52:45 +0000 (UTC), "I'm back on the laptop"
> wrote:

> sf > wrote in news:drdjj7lcob7iplfb1v79s203inptff8v9e@
> 4ax.com:
>
> > On Tue, 14 Feb 2012 01:18:48 +0000 (UTC), "I'm back on the laptop"
> > > wrote:
> >
> >> sf > wrote in
> >> :
> >>
> >> > On Mon, 13 Feb 2012 06:59:13 +0000 (UTC), "I'm back on the laptop"
> >> > > wrote:
> >> >
> >> >> sf > wrote in news:vfbhj7h2sr9hmd005oorkunfagrc38mt7a@
> >> >> 4ax.com:
> >> >>
> >> >> > On Mon, 13 Feb 2012 01:54:25 +0000 (UTC), "I'm back on the laptop"
> >> >> > > wrote:
> >> >> >
> >> >> >> Sounds good........ archived for later use, thanks :-)
> >> >> >
> >> >> > You're just the one who would make it too. Please post the results
> >> >> > if you do!
> >> >> >
> >> >>
> >> >>
> >> >>
> >> >> Will do :-)
> >> >>
> >> >> Might try it 1/2 and 1/2. Half fresh peaches and half tinned, and see
> >> >> how it goes.
> >> >
> >> > Will you used oregat or something else?
> >> >
> >>
> >>
> >> It's actually the first time I've ever heard of it, so that will be
> >> interesting!!
> >>
> >> I'll have to try and source some, it is around, just have to locate.
> >>
> >> http://www.bouchon.com.au/liqueurs.htm
> >>
> >> Right down the bottom of the page.
> >
> > Aha, a liqueur - I'd probably substitute amaretto then because I don't
> > want to buy some of that just to use a few tablespoonfuls.
> >
>
>
> No... no liqueur, it's a syrup. From memory almond, sugar syrup and orange?
>
>
> Nope.... close though....... just found a recipe for the syrup........
>
> http://www.kaiserpenguin.com/the-per...-syrup-recipe/

OIC! Thanks for the recipe, it helped.

--
Food is an important part of a balanced diet.