Peaches in a Basket
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Emeril's Peach Upside-down Cake

   
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Peaches
Emma Stanghon
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Peaches
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La Belle Cuisine

Peach Upside-Down Cake


Louisiana Real and Rustic
Emeril Lagasse with Marcelle Bienvenu,
1996, William Morrow & Co.

One 8- to 9-inch cake, 12 servings

1 1/2 pounds peaches, peeled, pitted,
and sliced (about 2 1/2 cups)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon sugar

Toss the peaches, cinnamon, nutmeg, and sugar in a mixing bowl to
coat evenly. Set aside.

Preheat the oven to 350 degrees F.

Cake Batter:
1 stick (1/4 pound) butter, softened
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 cup milk
2 1/4 cups flour

Combine the butter, sugar, baking powder, baking soda, salt, and eggs in
a mixing bowl. Blend the mixture, working it with the back of a wooden
spoon to break up any lumps, until it is smooth. Add the vanilla, cinnamon, nutmeg and milk. Mix well. Add the flour and beat until smooth.

Syrup:
1/2 stick (4 tablespoons) butter
1/2 cup sugar

In a 10 1/2-inch ovenproof skillet (or an 8-x-11 1/2-x-2-inch baking pan), combine the butter and the sugar over medium-high heat. Stir with a
wooden spoon until the mixture caramelizes and becomes syrupy.
Spread the peaches evenly in the bottom of the skillet or pan. Remove from the heat. Pour the cake batter into the skillet or pan and spread evenly over the peaches.
Bake for about 40 minutes, or until the cake is golden and pulls away from
the sides of the skillet or pan. Remove from the oven and cool for about 30 minutes, then invert over a large platter. Slice to serve.

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