Wednesday, August 14, 2013

Summer 2013 Baking Party #7: The Last - Peach Upside-Down Cake & Cheesecake Cups

Summer is ending in 8 days! 

Not actually -- technically summer ends on September 21, the day before the fall equinox, but there isn't going to be much time to enjoy it once school starts. So that is why I've been trying to have as many baking parties as possible before summer ends (and somehow leave enough time to do my summer homework).

Peaches are in season, and Nysha and I haven't made any form of cheesecake yet, so Peach Upside-Down Cake and Cheesecake Cups it is!

I'm actually very impressed by these two recipes. I got raving reviews for both these desserts from my family (which, if you don't know, is HUGE).
Plus, I don't even like peaches! But now after this, I think I do...

Peach Upside-Down Cake

1/4 cup butter
1/2 cup packed brown sugar
1/4 tsp ground nutmeg
2 cans of sliced peaches
1/2 cup butter
1/2 cup white sugar
1 egg
1 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk

1 tsp almond extract
1 tsp vanilla
1 tsp ground cinnamon
6 oz vanilla wafers, crushed
3 tbsp butter

Melt 1/4 cup butter in a 8" square pan. Sprinkle with brown sugar and nutmeg. Arrange peach slices decoratively in pan.

In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg.
In a separate bowl, sift together flour, baking powder, and salt. Add flour mixture to creamed mixture, alternating with milk. Add almond extract, vanilla extract, ground cinnamon, and canned peach syrup. Spread batter over peaches.
Bake at 375 degrees F for 35-40 minutes.
Remove cake from oven, and let sit in pan for 5 minutes. Carefully invert onto serving platter.
In a small bowl, mix together vanilla wafer crumbs and butter. Sprinkle over cake.

Cheesecake Cups

1 (12 oz) package vanilla wafers
7 tbsp butter, melted
2 (8 oz) packages cream cheese
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
fresh blueberries
fresh strawberries

In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy.
To Make Crust: Crush the vanilla wafers to crumbs. Mix in melted butter. Pack 2 tbsp of the crushed vanilla wafers in each cupcake liner.
Pour the batter over the crust, filling until almost full.
Bake at 350 degrees for 20 minutes. Top with fresh fruit.

Psalm 18:2

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