Cinnamon Recipes

Active Time: 20 minutes
Total Time: 50 minutes

INGREDIENTS

Topping

1⁄2 cup sugar
1 Tbsp butter
1 Tbsp lemon juice
2 Tbsp peach schnapps or peach nectar
4 large ripe peaches (about 11⁄2 lb), pitted, peeled, cut in 1-in.-thick wedges

Cake
1 cup plus 2 Tbsp cake flour (not self-rising flour)
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp grated nutmeg
1⁄4 tsp ground cinnamon
1⁄3 cup sugar
2 Tbsp butter, softened
1 large egg
1 tsp vanilla extract
1⁄4 tsp almond extract
2⁄3 cup buttermilk

PREPARATION

1. Topping: In a 91⁄2- or 10-in. nonstick ovenproof skillet (see Note), mix sugar and 3 Tbsp water. Boil, swirling pan, about 5 minutes until sugar starts to caramelize and turns a light honey color. Remove from heat; stir in butter, lemon juice and schnapps until blended (if caramel hardens, stir over low heat until dissolved). Cool slightly, then arrange peach slices in caramel, overlapping to fit. Heat oven to 350°F.

2. Cake: Whisk flour, baking powder, baking soda and spices in a small bowl to blend. In a medium bowl, with a handheld mixer on medium speed, beat sugar, butter, egg and extracts 3 minutes, or until pale and smooth. On low speed, alternately beat in flour mixture and buttermilk just until blended. Spoon over peaches; spread evenly to edges.

3. Bake 35 to 40 minutes until a wooden pick inserted in center of cake comes out clean. Cool in skillet on a wire rack 5 minutes. Run a thin knife around edges of cake to loosen; invert onto serving plate. (If any peach slices stick to skillet, replace on cake.) Serve cake warm or at room temperature.

—Courtesy of Woman's Day Magazine

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