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The weather may still be undecided about whether or not it is Spring, but we're certain. It's time for some bright, light peach upside-down cake.
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Enjoy this Texas Cooking recipe and have a great week!
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Looking for a change from pineapple upside-down cake? This recipe uses canned peaches, which means you can enjoy this memorable dessert even when fresh peaches are not in season. Served warm, with or without a dollop of sweetened whipped cream, it's delicious.
- 3/4 cup softened butter (1-1/2 sticks)
- 1/2 cup firmly packed brown sugar
- 1 large can (1 pound, 13 ounces) sliced peaches, drained, reserving 1/2 cup syrup
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 3 eggs
- 1/2 cup evaporated milk
- Preheat oven to 350°F.
- Add 3 tablespoons of butter to a 10-inch round baking dish or cast iron skillet. Cook over medium heat until the butter melts and brown sugar is dissolved, stirring occasionally to distribute the mixture evenly. Remove from heat.
- Arrange the peach slices in a single layer, covering the bottom of the pan. (This should take more than one 15 oz. can) If you're feeling artistic, arrange them in a nice pattern. Set aside.
- Sift together the flour, baking powder and salt. Set aside.
- With an electric mixer, cream the remaining butter with the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the milk and reserved 1/2 cup peach syrup. With mixer running at low speed, gradually add the flour mixture to the batter, combining well.
- Pour the batter evenly over the peaches. Bake for 45 minutes, testing for doneness with a toothpick in center. Cool in pan on rack for 20 minutes (25 minutes if using a cast iron skillet). Loosen the edges with a thin knife, and invert on a serving plate.
- Makes 8 servings.
Lone Star List
Here are 10 things that caught my eye this week!
- Fiesta San Antonio: April 18 to April 28 Common Questions about Fiesta for newbies
- Taste of the South: Cherry Limeade Poke Cake recipe
- Fort Worth Weekly: An Interview with Emilio Estevez
- Texas Monthly: Blood Bros. BBQ's Innovative Menu Combines Asian, Cajun, and Texas Flavors - Only in Houston could you dip a smoked turkey banh mi complete with cucumber, cilantro, pickled carrots, and daikon into sausage gumbo.
- Homesick Texan: The Grape's Mushroom Soup recipe
- A Pleasant Little Kitchen: Baked Lemon Herb Salmon recipe.
- Houston Food Finder: Essential Dishes: Where to Eat the Best Brisket in Houston.
- NYT Food: How to Organize Your Kitchen Like a Professional Chef - The kitchen-wear entrepreneur Ellen Bennett shares tips for keeping food labeled, spices sorted and drawers in perfect order.
- San Marcos Record: Best of Hayes 2018 Awards - what a great spread!
- Ginger Casa: Hummingbird Garden DIY: What to Plant to Attract Hummingbirds to your Yard.
New Cookbooks We're Reading
- At Last! Franklin Barbecue: A Meat-Smoking Manifesto
A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- The Cash and Carter Family Cookbook: Recipes and Recollections from Johnny and June's Table
by John Carter Cash - In The Cash and Carter Family Cookbook, John Carter Cash shares the stories and recipes that flowed from his family's dinner table. From Johnny's Old Iron-Pot Chili recipe and June's Tomato, Red Onion, and Avocado Salad to Jamaican Peas and Rice and Veal Cutlets with Caper Cream Sauce, the family favorites collected here are perfect for an intimate gathering or for hosting a crowd.
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