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Name: Caramelized Peach Up-Side Down Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 tb olive oil; 1 Egg; 1 1/3 c Flour; 3 Whole Peaches cut into 2"; 1 ts Vanilla; 1/4 c Butter; Salt to taste; 1/2 c Caramel sauce in squeeze; 2/3 c milk; 1 Scoop Peach ice cream; sprigs Fresh mint; 1 1/2 c Sugar divided; 2 ts Baking Powder

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INGREDIENTS

1 tb olive oil
1 Egg
1 1/3 c Flour
3 Whole Peaches ; cut into 2"
1 ts Vanilla
1/4 c Butter
Salt ; to taste
1/2 c Caramel sauce ; in squeeze
2/3 c milk
1 Scoop Peach ice cream
sprigs Fresh mint
1 1/2 c Sugar ; divided
2 ts Baking Powder

Servings

INSTRUCTIONS

Preheat the oven to 350 degrees. Butter a cast-iron skillet. Coat each wedge of peach using 1/2 cup of the sugar. In a saute pan, heat the olive oil. Add the peaches and cook for 2 to 3 minutes or until the peaches caramelize. Remove from the pan and place in the greased cast-iron skillet. With an electric mixer, cream the remaining 1 cup of sugar and butter together. Add the vanilla, egg and milk. Add the flour, baking powder and salt. Pour the batter over the peaches. Bake for 25 to 30 minutes. Invert the cake onto a platter. Place a slice of the cake on a plate. Drizzle with caramel sauce. Garnish with ice cream and mint. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2330 broadcast 06-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 Recipe by: Emeril Lagasse

NOTES

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Caramelized Peach Up-Side Down Cake

1 tb olive oil
1 Egg
1 1/3 c Flour
3 Whole Peaches cut into 2"
1 ts Vanilla
1/4 c Butter
 Salt to taste
1/2 c Caramel sauce in squeeze
2/3 c milk
1 Scoop Peach ice cream
 sprigs Fresh mint
1 1/2 c Sugar divided
2 ts Baking Powder

Preheat the oven to 350 degrees. Butter a cast-iron skillet. Coat each  wedge of peach using 1/2 cup of the sugar. In a saute pan, heat the  olive oil. Add the peaches and cook for 2 to 3 minutes or until the  peaches caramelize. Remove from the pan and place in the greased  cast-iron skillet. With an electric mixer, cream the remaining 1 cup  of sugar and butter together. Add the vanilla, egg and milk. Add the  flour, baking powder and salt. Pour the batter over the peaches. Bake  for 25 to 30 minutes. Invert the cake onto a platter. Place a slice  of the cake on a plate. Drizzle with caramel sauce. Garnish with ice  cream and mint. This recipe yields 12 servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2330 broadcast 06-03-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    06-06-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 12

Calories: 446
Calories from Fat: 44 (10%)

Amt Per Serving		% DV

	Total Fat 4.9g	6 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.3g
Cholesterol 28.2mg		9 %
Sodium 144.2mg		5 %
Potassium 115.1mg		3 %
Total Carbohydrate 100.9g		30 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 99.8g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 446

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