Number of servings :
Type of meal : | Cakes | Cakes
Special diet :
1 can (8-1/4 oz/230 g) peach slices packed in juice OR 1 can (8-1/2 oz/240 g) unpeeled apricot halves
2 tbsp (30 mL) light corn syrup
1 tbsp (15 mL) butter or margarine
1-1/3 cups (325 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) ground nutmeg
1 cup (250 mL) low fat (1% milk fat) milk
1 tsp (5 mL) vanilla
1/4 cup (50 mL) firmly packed light brown sugar
2/3 cup (150 mL) granulated sugar
1/4 cup (50 mL) butter or margarine at room temperature
1 large egg
Preheat oven to 350ºF (180ºC). Drain the peaches, reserving 1 tbsp (15 mL) of the juice. In a 9-inch (25 cm) round cake pan, place the reserved peach juice, corn syrup, and 1 tbsp (15 mL) of butter. Place the pan in the oven and heat until the butter melts. Meanwhile, in a small bowl, stir together the flour, baking powder, and nutmeg. In a cup, combine the milk and vanilla.
Remove the pan from the oven. Stir the brown sugar into the melted butter mixture. Arrange the peach slices in the pan and set aside. In a large bowl, with an electric mixer set on medium, cream the granulated sugar and the 1/4 cup (50 mL) of butter until light yellow and fluffy, scraping sides of bowl often. Add the egg and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the milk mixture.
Repeat, then stir in the remaining flour mixture. Carefully pour the batter evenly over the peach slices. Bake for 35 to 40 minutes or until a toothpick inserted into the centre comes out clean. Place the pan upright on a wire rack for 5 minutes. Using a narrow metal spatula, loosen side of cake layer from the pan, then invert the cake onto a serving plate. Serve warm.
Makes 10 servings.
Imported on 2011-01-20 16:41:26 — Original ID:2055