Dessert

Peach and Pecan Flip Cake is for Dessert.

Peach and Pecan Flip Cake takes 20 minutes to prepare.

Peach and Pecan Flip Cake takes 65 minutes to cook.

Peach and Pecan Flip Cake makes 10 servings.

The ingredients for Peach and Pecan Flip Cake are:

Topping:
4 Tbsp (1/2 stick) unsalted butter
4 firm peaches, peeled, pits removed & cut into 1/4 inch slices
Zest & juice of one orange
1 tsp fresh ginger, grated & peeled
1/2 vanilla bean, scraped (use seeds only) -- I used 2 tsp of pure vanilla
1 c granulated sugar ---I used Stevia
3/4c pecans, toasted & coarsely chopped
Cake Batter (recipe follows)


Cake Batter:
1/2c (1stick) unsalted butter, softened
1/2c packed light brown sugar --- I used Splenda blend
1/2c granulated sugar --- I used Stevia in the Raw
1/2 vanilla bean, scraped (use seeds only) --- I used 2 tsp of pure vanilla
1 tsp ground cinnamon
3 eggs, room temp
2 Tbsp buttermilk
1 1/4c all-purpose flour
1/4c cornmeal
1 3/4 tsp baking powder
1/2 tsp salt

Here is how you make Peach and Pecan Flip Cake:

Topping: 1. Preheat oven to 350 degrees2. In a 9 in cast iron skillet, melt butter over med heat. Add peaches & orange zest & cook for 2-3 mins, stirring occasionally. 3. Add orange juice, ginger, vanilla, & sugar. Cook for another 5-7 mins, until peaches are tender but not mushy. Remove fruit from liquid with a slotted spoon. Set aside.4. Increase heat to med-high & continue to cook the liquid until thickened to a caramel-like state, 4-5 min, taking care not to burn it. Turn off heat & allow to cool for a few mins.5. Arrange peaches in desired pattern on top of the reduced-sugar mixture. Sprinkle w/pecans.6. Spread cake batter over the top of the peaches. Bake 30-35 mins until cake springs back slightly when touched. Cool for 5 mins.7. Run a knife around the edge of the cake and unmold by carefully flipping the skillet onto a large serving plate. Serve warm.Cake Batter:1. In a lg mixing bowl, cream butter, brown sugar, granulated sugar, vanilla & cinnamon w/an electric mixer until pale & fluffy.2.Crack eggs into a med bowl, add buttermilk, & whisk together. Slowly add the egg mixture to the butter mixture, stirring gently. 3. In a med bow, combine flour, cornmeal, baking powder & salt. Add all the dry mix to the wet. Beat w/an electric mixer for about 30 sec.Serving Size: Serves 8-10Number of Servings: 10Recipe submitted by SparkPeople user IZZI34.

The nutritional information for Peach and Pecan Flip Cake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 415.5

• Total Fat: 30.8 g
• Cholesterol: 117.7 mg
• Sodium: 348.5 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 1.9 g
• Protein: 5.0 g