Peach-Almond Upside-Down Cake
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Total Reviews: 12
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By OrnaBakes
Calabasas, CA
on July 04, 2012
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Pretty good but I'm not bowled over. Not sure it's worth the effort. But it does look beautiful. Caramel didn't turn out the first time so I redid it and added a splash of lemon juice and then it worked. The toothpick didn't go all the way in so I used a knife which kept coming up moist. I think it was going through to the caramel. Baked it the full 45 min and it came out a bit overdone. But still tasty. Prefer Anne Burrell's Apple Tart Tatin. (Obviously not the same, but more worth the effort.
By skinny kiki
St Augustine, FL
on June 30, 2012
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Admittedly am not a baker...loved the taste BUT...this recipe should come with a warning NOT to use FROZEN peaches. (at least that's what I believe the problem was Fresh peaches aren't available and ripe at this time plus I really wanted to try this recipe so just thought a I could substitute with thawed out frozen peaches. Cake came out of the oven just fine, let it cool 30 minutes and inverted onto a plate...still looked good. Five hours later when I wanted to serve it, when cutting into it, I discovered it had turned to mush and the texture was that of an unbaked cake. Tasty but unservable!