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reverse PEACH nut Chocolate cake invite


Ease your way through sliced peaches and a generous sprinkle of nuts and chocolate.
A sweets table invite awaits your company.


The ebb and flow of summer is soon showing its finality, thus requiring some attention.
We've been blessed with some real juicy Ontario peaches...love the sweetness to health ;o) 

After having eaten them fresh day after day...
it was finally time to let the obsession go.
I cranked up the oven and let the peaches sizzle in sugar and butter.  


Nudging them into an upside down torte was the ticket to a special afternoon invite.
I knew for sure that chocolate had to find it's way into the recipe as well...of course ;o)

A few more tasty treats and voila...
a sweet delight was presented among its lesser competitors.



Peach Nut Chocolate Torte cake
(upside down / reverse cake)

no beater required
serves 8-10 persons



INGREDIENTS:
(American / Metric measures)

Cake foundation:
1/4 cup (60g) unsalted butter
1/2 cup (50g) brown sugar, packed
3 large stone peaches (cut into slices)
Cake batter:
1 cup (130g) cake-pastry flour, sifted
1/2 cup (110g) granulated sugar
1/2 cup (85g) roasted almonds, crushed
1/2 cup (90g) chocolate chipits, 
1 tsp. (5ml) baking powder
1 tsp. (5ml) baking soda
1 tsp. (5ml) ground cinnamon spice
1/4 tsp. (1ml) sea salt
...
3 large eggs
1/2 cup (120ml) grape seed oil (canola is fine)
1 tsp. (5ml) pure Vanilla extract



PREPARATION:
. Pre-heat the oven at 350F/180C/Gas4.   
. Prepare a lightly oiled 9 inch/ 20cm round cake pan.    
. Position the oven rack in the center.   



...Cake foundation:
. Put the butter in the cake pan and into the oven and let it melt for no more than 5 minutes.  Afterwards, remove the pan to add the brown sugar.   Stir with a spatula to combine.   
. Place the peach slices into a circular design and set cake pan aside.
...Cake batter:
. In a medium bowl, add all the dry ingredients.  Make a well and place the eggs, oil and vanilla.  
. With a hand whisk, beat and incorporate all ingredients to a smooth consistency for no longer than 30 seconds.   Pour this batter evenly over the peaches in the pan.
. Bake for no more than 40 minutes in a dark pan or 35 minutes in a lighter one.
. Once out of the oven, let the cake rest for 10 minutes. Afterwards, pass a knife around the perimeter.  Place a serving plate on top of pan and flip it over.  Unhook the spring form and your beautiful upside down fruit torte is divulged.  Enjoy.








With soon to be lazy summer days gone by, don’t forget to enjoy an invite at the sweets table.

With bathing suit season almost out of the way...why not go ahead and take another slice ;o)


Flavourful wishes,
Foodessa


Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.






Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.