Two happy events occurred recently. One was the arrival of summer peaches, which I mentioned in my last post. The second was the publication of a new Booktown Mystery by Lorna Barrett, titled Not the Killing Type.
I've written before about Barrett’s cozy mystery series, which also contains recipes. In fact, I look forward to the recipes just about as much as I do learning about the latest happenings to protagonist, Tricia Miles, and the other residents of the fictional
This is an easy recipe. I didn't bother peeling the peaches, and I added cinnamon to the recipe since I think its warm, fragrant flavor goes well with peaches. The result was a delicious cake that works both as a breakfast coffee cake (as it’s used in the novel) or a dessert.
The Picky Eater gave his approval.
I've had a slice for breakfast two days in a row. Plus a slice for an afternoon snack.
Yep, this recipe is a keeper!
Peach Upside-Down Cake
Adapted from Not the Killing Type by Lorna Barrett
1/3 cup butter, melted
1/2 cup packed light brown sugar
2 cups sliced peaches, fresh or frozen
1/2 teaspoon cinnamon
1 1/3 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
1 cup sugar
1/2 teaspoon lemon juice
1/2 teaspoon vanilla
2/3 cup milk
Preheat the oven to 350 degrees F. Pour the melted butter into a 9-inch square baking dish. Sprinkle the brown sugar over the butter, and then lay the peaches on top in a single layer. Sprinkle the cinnamon over the peaches. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of a mixer, cream together the shortening and sugar. Add the egg, lemon juice and vanilla and beat until smooth. Beat the flour mixture and the milk, alternating between the two (one-third flour mixture, half the milk, one-third flour mixture, half milk, and remaining flour mixture.)
Spoon the cake batter on top of the peaches and smooth until even. Bake for 45 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes and then turn the cake out onto a plate. Serve warm (though it tastes great cold, too!)