Upside Down Peach -Amaretto Cake
1 1/2 C. flour
1 t. baking powder
Pinch kosher salt
1/2 C. sugar
1/2 C. ff Buttermilk or soured soy milk
1 egg equivalent (I've used egg substitute, EnerG Egg Replacer, & ground
1/2 C. brown sugar
1/4 C. amaretto (or 2 t. almond extract w/ additional liquid)
4 1/2 C. sliced peaches (1/2 " thick)
Preheat oven to 375º.
Combine dry ingredients in a mixing bowl. Combine buttermilk and egg
substitute in separate cup.
In a cast iron or other ovenproof skillet, spray pan twice with nonstick
spray. (This step is key, even in a nonstick pan. The carmelized
juices will stick to the bottom without a barrier.)
Melt the brown sugar with a bit of water or juice until the sugar
dissolves. Be careful not to overcook or it will turn into hard candy.
You want a maple syrup consistency. Add amaretto and stir well. Remove
Layer peaches in skillet, overlapping each layer. Add buttermilk
mixture to dry ingredients and mix until just combined. Pour batter
over peaches. Bake ~35-40 minutes. Invert over serving plate
(Actually, I never get that far. I just cut a slice, flip it over on a
plate, and dig in!) It is delicious served slightly warm with a bit of
ff vanilla soy ice cream.