Peach Upside-Down (and Empty) Cake
Tuesday, August 7, 2007
Tonight, I tried to make the Fresh Fruit Upside-Down Cake from Baking Illustrated (page 332). Oh, sooo close...
This recipe calls for cooking some butter and brown sugar in a small saucepan to create a light caramel. That goes into a 9 x 3 pan and then the fresh fruit is placed on top. I used white and yellow peaches. (I went to Surfas this weekend to pick up the special 9 x 3 pan - most pans are 9 x 2).
The cake batter is created by mixing butter, flour, sugar, egg yolks and a bit of cornmeal. You also beat egg whites to stiff peaks and fold them into the mix. Now, I know I have praised my new digital scale and other new toys, but I sometimes forget to mention my very close and special friend, the KitchenAid mixer. It simply rocks! It beats, whips, blends, kneads, and (if you have the right attachment) can make sausage! It is as reliable as Cal Ripkin, Jr. and as nice as Tony Gwynn (shout out to the latest very worthy inductees to Cooperstown), and not a mean, s*t*e*r*i*o*d filled so-called home run record holder.
Okay, the cake goes into the oven. I wait 60 minutes! The cake rises and I totally understand the need for the taller 9 x 3 pan. I took it out of the oven, waited two minutes and then flipped the cake onto a plate.
Later, I cut into it and pulled out a slice. Oh, the horror. The middle wasn't cooked! It was mushy. I was more annoyed than sad. So I took drastic steps...here's my new cake.