Recipe: Peach and Honey Upside-Down Cake (using coffee and walnuts)

PEACH AND HONEY UPSIDE-DOWN CAKE

12 canned peach halves*
2/3 cup light brown sugar, packed
1/3 cup butter or margarine
FOR THE CAKE:
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/4 cup honey
2 eggs
2 cups flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup brewed coffee
1/2 cup walnuts, chopped
Whipped cream or ice cream (for serving, optional)

Preheat oven to 350 degrees F.

Rinse syrup off peaches and drain well on paper towels.

In medium saucepan, put brown sugar and 1/3 cup butter and melt over low heat, stirring, until liquid. Pour into 10-inch round cake pan and spread evenly. Arrange peach halves, cut side down, over mixture; set aside.

In large bowl cream 1/2 cup butter and sugar on high speed of electric mixer for 4 minutes. Add honey and beat 1 minute more. Mix in eggs.

Sift flour, baking powder, soda, cinnamon and salt onto square of wax paper. Alternately add dry ingredients and coffee to butter mixture beginning and ending with flour. Stir in walnuts. Spread evenly over peaches in pan.

Bake about 45 minutes, until wooden pick inserted in center comes out clean. Immediately invert cake pan onto serving platter. Tap bottom and remove cake pan. Cool on wire rack for 3 hours.

Serve with whipped cream or ice cream, if desired.

*One 29 oz. can and one 15 1/4 oz. can should give you 10 to 12 peach halves.

Source: Palm Beach Post, July 9, 1998, Adapted from source: Walking on Walnuts by Nancy Ring