lumicero/recipes-ing2inst huggingface dataset:
Title: Frangipane Apple Almond Tart
Ingredients:
- 1 1/3 all-purpose flour
- 1 egg
- 1/2 butter
- 1/4 salt
- 1 sugar
- 1/2 butter
- 1/2 white sugar
- 1 egg
- 1 apples
- 1/4
- 3/4
- 3 -4
Instructions:
1. Make the tart shell: Mix dry ingredients together (flour, sugar, salt), and rub butter in with your fingertips. Add egg gradually while stirring with a fork. With your hands, press together to form a mass of dough. If dough is too crumbly, add a teaspoon of ice water at a time. Form into a disk and chill in refrigerator.
2. Make filling: Using an electric mixer, cream together the butter and sugar until uniform, fluffy, and pale yellow. Gradually mix in the egg and egg yolk. Add almond extract. Add almond flour gradually while mixing, until incorporated. Put in the fridge until needed.
3. If you haven’t sliced your apples, do so now. You may need to add a teensy bit of lemon juice to prevent them from browning.
4. Preheat oven to 400 degrees F. Roll out the tart shell and place inside a tart pan, pressing up sides. Alternatively, skip the rolling and just press the dough into a tart pan. Spread the frangipane inside the shell. Fan the apples out over the tart, overlapping them closely. Sprinkle with a bit of extra sugar, if desired.
5. Bake the tart at 400 F for 15 minutes, then reduce heat to 350 F and bake for another 30 minutes, until apples are tender and tart is slightly browned.
6. Cool and glaze with apricot jelly for serving, if desired.
Title: Chocolate biskvi
Ingredients:
- 400 almond paste
- 250 sugar
- 3 butter
- 300 powdered sugar
- 225 instant coffee
- 3 hot water
- 3 coconut butter
- 3
- 1 1/2
- 225
- 30
Instructions:
1. Line a cookie sheet with parchment paper.
2. Grate almond paste and mix with sugar and egg whites till light and fluffy.
3. Pipe the batter onto the parchment paper: make 30 round bases with a diameter of about 4 cm.
4. Smooth the bases with your finger if needed.
5. Let stand at room temperature for 30 minutes.
6. In the meantime, preheat oven to 175 C.
7. After the 30 minutes, bake the cookie bases in the preheated oven for 15-20 minutes.
8. Let cool on the cookie sheet.
9. Filling: Mix the butter with sugar and vanilla sugar till light and fluffy using an electric mixer.
10. Add egg yolks one at the time, mixing after each addition.
11. Dissolve instant coffee into hot water and add the coffee mixture to the butter mixture.
12. Spread the filling on the bottom of the baked cookie bases (i. e. flip them around), making pretty, rounded heaps.
13. Transfer the cookies into the fridge or freezer for the filling to set.
14. The setting will take about 15 minutes in the freezer and about 30 minutes in the fridge.
15. Frosting: melt the chocolate with the coconut butter on top of a double boiler.
16. Dip the cookies 1-2 times in the chocolate mixture so that the frosting is covered.
17. If you need to dip them more than once, let the chocolate set before dipping again.
18. Chocolate biskvi will keep 6-8 days in the fridge and about 3 months in the freezer.
19. If you want a fancier presentation, pipe the frosting on the cookie bases in decorative designs.
Title: Nankhatai, Cookies Form India
Ingredients:
- 1 all-purpose flour
- 1/2 unsalted butter
- 1/2 ghee
- 1/4 powdered sugar
- 1/2 cardamom powder
- 1 baking powder
- salt
- pistachios
Instructions:
1. Take a mixing bowl with the room temperature butter in it, add the powdered sugar to it and cream together till the mixture becomes light and fluffy.
2. Sift all the dry ingredients (flour, cardamom powder, baking powder and salt) into a separate bowl.
3. Add this to the creamed butter mixture little at a time and keep mixing. Knead it to form a soft dough. Cover the dough and let it rest in the refrigerator for 10-15 minutes.
4. Preheat the oven to 300 degrees F (150 C). Make small gooseberry sized balls of the dough. Smooth the balls by rolling in between your palm, you can also use a cookie cutter to shape the cookies.
5. Place each ball in a cookie sheet leaveing some space in between as the cookies will expand when it bakes.
6. Press a pistachio or raisin or cashew or almond on top of the balls gently.
7. Bake at 300 degrees for 12-15 minutes until the bottom of the cookies turn light golden brown.
8. Remove from the oven and gently transfer the cookies to a cooling rack. The cookies will be very soft at this stage.
9. After it cools completely, store in an air tight container for up to a month. Serve as a snack with a cup of tea.
Title: Chocolate Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 water
- 1/2 sour cream
- 1/2 chocolate chips
- 1
Instructions:
1. mix well all ingredients except choc chips.
2. when well blended, stir in choc chips.
3. pour into well greased bundt pan.
4. bake at 350 for 1 hour.
5. cool in pan on wire rack for 30 minutes.
6. turn out on serving platter.
7. when cool sprinkle with powdered sugar.
Title: Down Home Banana Bread Pudding
Ingredients:
- 2 eggs
- 1 milk
- 1/4 brown sugar
- 1/4 nutmeg
- 1/4 cinnamon
- 1/2 vanilla extract
- 3 bananas
- 4 lemon peel
Instructions:
1. Whisk eggs, milk, sugar, nutmeg, cinnamon, and vanilla extract.
2. Add bread and let stand for 5 minutes.
3. Stir in the bananas.
4. Grease a 1 1/2-quart casserole.
5. Add the bread mixture.
6. Place the dish in a larger baking pan and add hot water until it reaches 1 1/2 inches up the sides of the inside pan.
7. Bake at 350°F for 50 minutes.
8. Remove the casserole from the water and allow to cool on a wire rack for 10 to 15 minutes.
9. Sprinkle with lemon peel.
Title: Pistachio Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 cold water
- 3/4 eggs
- 3/4 Cool Whip
- 4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Stir cake mix with pudding.
3. Add water and oil to mix (If you would like a greener color, maybe for St. Patrick's day, add a few drops of food coloring to the water) and beat until combined.
4. Add extract and beat until blended.
5. Add eggs, one at a time, and beat at low speed for 5 minutes.
6. Grease and flour a large tube or bundt pan and pour batter into prepared pan.
7. Bake for 45 minutes or until center tests done.
8. Cool and then remove from pan.
9. Eat as is or frost with Cool Whip.
Title: Apple Crisp
Ingredients:
- 6 apples
- 1/4 white sugar
- 1/2 cinnamon
- 1/2 nutmeg
- 1/4 butter
- 1/2 flour
- 3/4 brown sugar
Instructions:
1. Mix sugar, cinnamon and nutmeg and set aside.
2. Peel, core and slice apples.
3. Sprinkle with sugar and spice mixture and mix well.
4. Place apples in 8x8 buttered baking dish.
5. Mix together brown sugar and flour; add butter and mix until crumbly.
6. Sprinkle evenly over apples.
7. Bake at 350 degrees for about 30 minutes or until apples are tender.
Title: Italian Biscotti
Ingredients:
- 1/4 butter
- 3/4 sugar
- 3 eggs
- 3 flour
- 1 baking powder
- 1/2 salt
- 1/2 vanilla
- 1 anise seed
- 2 lemons, rind of
- 2
Instructions:
1. Beat butter and sugar in large bowl with electric mixer until well blended; beat in eggs until fluffy.
2. Sift flour, baking powder and salt, then stir into butter mixture until thoroughly mixed.
3. Add remaining ingredients.
4. Divide dough into 3 parts. Shape each part into a long roll 1 1/2-inches in diameter. Place each roll on cookie sheet and flatten top slightly.
5. Bake at 350 degrees for 20 to 25 minutes.
6. Remove from oven; cut into 3/4-inch slices. Place slices in rows 1-inch apart on cookie sheet. Bake until golden brown.
Title: Banana Cocoa Brownies
Ingredients:
- 1 quick-cooking oats
- 1 boiling water
- 4 bananas
- 1 1/2 brown sugar
- 3/4 sugar
- 1/2 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 1/4
- 1
- 1/2
Instructions:
1. In a bowl, combine oats and boiling water; let stand for 5 minutes.
2. In a mixing bowl, beat egg whites, bananas, sugars, oil and vanilla until blended.
3. Combine the dry ingredients; gradually add to creamed mixture.
4. Stir in the oatmeal mixture.
5. Spread into a 13-in. x 9-in. x 2-in. pan coated with nonstick cooking spray.
6. Bake at 350 for 20-25 minutes or until a toothpick inserted near the centre comes out clean (do not overbake).
7. Cool on a wire rack.
8. Cut into bars.
Title: Ricotta Red Grape Teacake
Ingredients:
- 1/2 caster sugar
- 2 eggs
- 1 vanilla essence
- 3/4 ricotta cheese
- 1 plain flour
- 1 baking powder
- 1 mixed spice
- 1 red seedless grapes
- 1/2 honey
Instructions:
1. Pre heat oven to 180 C.
2. Grease and line a round 20 cms cake tin.
3. Using electric beater, beat sugar, eggs and vanilla till pale and fluffy.
4. Beat in ricotta till just combined.
5. Sift in flour, baking powder and mixed spice.
6. Fold dry ingredients through ricotta mixture.
7. Fold through grapes.
8. Spoon into prepared pan.
9. Bake 25 - 30 minutes.
10. Pierce top of cake with skewer.
11. Place honey in jug, microwave on high for 60 seconds.
12. Pout warm honey over cake and leave for 10 minutes.
13. Serve warm cake with cream.
Title: Meringue That Will Not Bead or Create Wateriness
Ingredients:
- 3 baking powder
- 3 granulated sugar
- 1
- 6
Instructions:
1. Place the egg whites, ice water and baking powder in a medium bowl and beat vigorously with wire whisk or electric mixer until egg whites are very stiff.
2. Test with a fork; if the fork will stand up vertically in the whites, the mixture has been beaten sufficiently.
3. Now fold in each Tablespoon of sugar gradually.
4. When all the sugar has been added, whip the mixture again until stiff.
5. When covering the pie with the meringue, make sure that the crust is covered and sealed at the pastry edges to prevent weeping.
6. Preheat oven to 425 degrees Fahrenheit.
7. Bake pie for at least 5 but not over 7 minutes. Be careful to watch the baking time for the degree of brownness desired.
8. Cool on wire rack, and refrigerate as usual.
Title: Best Rhubarb Cake Ever!! (With Coconut Topping)
Ingredients:
- 2 rhubarb
- 1/2 sugar
- 1/2 applesauce
- 1 1/2 sugar
- 2 eggs
- 2 flour
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 1/2 buttermilk
- 1 vanilla
- 2/3 brown sugar
- 6 butter
- 4 canned milk
- 1
Instructions:
1. Wash rhubarb & dice.
2. Combine the rhubarb with the 1/2 cup of sugar, set aside.
3. Combine the remaining ingrediants, mix on medium to high speed for at least a minute.
4. Add the rhubarb & sugar mixture into the batter.
5. Pour into a greased 9x13 baking pan, bake at 350 for about 1 hour (you may want to start checking on it at 45 minutes depending on your oven).
6. Remove from oven and let cool 15 minutes.
7. Combine Topping ingrediants in a small saucepan, over medium heat disolve the sugar and melt the butter.
8. Spread onto the top of the cake, then place under the broiler until topping begins to bubble (Be careful not to burn!).
9. Remove from oven.
Title: Fresh Cherry Jubilee Crepes
Ingredients:
- 1/2 butter
- 1 sugar
- 1 bing cherry
- 1 orange, juice of
- 1 orange, zest of
- 1 cornstarch
- 1 cold water
- 1 cherry brandy
- 1 vanilla ice cream
- 12
Instructions:
1. In a large sauce pan, over medium heat, melt the butter. Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves. Add the cherries, orange juice and orange zest. Saute for 2 to 3 minutes. In a small cup, stir the cornstarch and water together, for a slurry. Stir the slurry into the cherry mixture and cook for 1 minute. Remove the pan from the heat and pour the brandy over the cherries. Place the pan back on the heat and carefully shake the pan several times to ignite the pan. If the pan does not light use a match to flame the cherries.
2. put 2 tbsp ice cream on one end of each crepe,fold into quarters, or roll.
3. top with sauce.
Title: Most Chocolatey Chocolate Cake
Ingredients:
- 2 granulated sugar
- 1 3/4 flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 boiling water
- 2 butter
- 1 margarine
- 1/2 powdered sugar
- 2/3 milk
- 3 vanilla extract
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees celcius and grease and flour 2 nine inch pans.
2. Mix together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl.
3. Add eggs, milk, oil and vanilla. Beat on medium speed of mixer for 2 minutes.
4. Stir in boiling water (batter will be thin), then pour batter into prepared pans.
5. Bake for 30-35 minutes or until wooden pick inserted in the middle comes out clean.
6. Cool for 10 minutes, then take out of pan and cool completely.
7. fFor the icing - melt the butter, then stir in the cocoa. Add sugar and milk (if too thick. add more milk - or if too thin, put in more butter).
8. Spread icing on top of the bottom layer. Then put the top layer on and ice the top and sides.
Title: Snickerdoodle Biscotti
Ingredients:
- 2 3/4 all-purpose flour
- 1 sugar
- 2 baking powder
- 1/4 salt
- 1 vanilla extract
- 1 eggs
- 3 sugar
- 2 cinnamon
- 1
Instructions:
1. Preheat Oven to 350 degrees F.
2. Measure flour into a large bowl using the scoop and level method.
3. Add 1 cup sugar, baking powder and salt.
4. Mix oil, vanilla and whole eggs in a small bowl, and add to the large bowl (your dough will be dry and quite crumbly).
5. Turn dough out onto a floured surface and knead 7 or 8 times.
6. Divide in half. Shape each portion into a roll about 8 inches long, and place them six or so inches apart on a cookie sheet lined with parchment.
7. Flatten each roll to 1 inch thick.
8. Combine the 2 tablespoons sugar and cinnamon, then gently brush the tops of the rolls with the egg white and sprinkle with cinnamon sugar.
9. Bake at 350 for 30 minutes.
10. Remove from the sheet and cool for 15 minutes.
11. Cut diagonally into 1/2 inch slices and lay them cut sides down on the cookie sheet again.
12. Reduce oven temp to 325 degrees F and then bake 10 more minutes, turn over and bake 10 more. They'll be soft in the middle but will harden as they cool.
13. Cool completely on a wire rack.
Title: Ruby Red Velvet Cake
Ingredients:
- 2 1/4 all-purpose flour
- 2 white sugar
- 2 baking soda
- 1 baking powder
- 1 salt
- 1 eggs
- 2 buttermilk
- 1 brewed coffee
- 2/3 white vinegar
- 1/2 vanilla extract
- 1
- 2
- 3 -4
Instructions:
1. Preheat oven to 350 degrees F. Grease and use cocoa powder to "flour" two 9 inch round cake pans.
2. In large bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt.
3. Add eggs, buttermilk, coffee, oil, vinegar, vanilla, and food coloring. Stir until combined. Do not over mix. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 25 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 to 15 minutes, then remove from pans and finish cooling on a wire rack.
Title: Pound Cake
Ingredients:
- 2 3/4 sugar
- 1 1/4 margarine
- 5 butter
- 1 eggs
- 3 vanilla
- 1 all-purpose flour
- 1/4 baking powder
- 1 salt
- 1/4 evaporated milk
- 3 sugar
- lemon juice
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour bundt pan.
3. Beat 2 3/4 cups sugar, margarine, eggs & vanilla in large bowl on low speed, scraping bowl constantly for 30 seconds.
4. Beat on high speed scraping bowl occasionally for 5 minutes.
5. Beat in flour, baking powder and salt alternately with milk on low speed.
6. Pour into pan.
7. Bake 65 minutes or until tester comes out clean.
8. Cool 20 minutes before removing cake from pan.
9. For glaze: Combine 1/4 cup sugar and lemon juice. Spoon over warm cake.
10. *Do not use self-rising flour in this recipe*
11. Note: I always use half-and-half in place of evaporated milk.
Title: Tapioca Pudding
Ingredients:
- 50 tapioca
- 600 milk
- 2 sugar
- 15 butter
- 1/4 mixed spice
- nutmeg
Instructions:
1. Preheat oven to 170 C / 325 F / Gas 3 .
2. Put the tapioca in a buttered 1.1 litre oven-proof dish.
3. Pour in 600 ml (1 pint) milk.
4. Add the sugar and butter.
5. Sprinkle the top with cinnamon, mixed spice or nutmeg.
6. Add the sugar and butter and continue to cook for 10 minutes, until thickened, stirring frequently.
7. Pour into a buttered 1.1 litre (2 pint) oven-proof dish.
8. Sprinkle the top with cinnamon, mixed spice or nutmeg.
9. Bake tapioca for 2 - 2 1/2 hours.
10. Stir 2 or 3 times during the first hour, but leave for the remaining time to form a crust. Serve hot or cold, plain or topped with fresh fruit, chopped nuts or thick natural yogurt.
Title: Pizzelles
Ingredients:
- 12 eggs
- 2 2/3 granulated sugar
- 2 vanilla extract
- 4 anise seed
- 2 flour
- 2 baking powder
- 8 salt
- 4
- 1
Instructions:
1. Crack eggs into a large bowl and beat lightly by hand.
2. Add sugar and stir.
3. Add oil and stir.
4. Next, stir in salt, vanilla and aniseeds.
5. Continue stirring and add anise extract. Gradually add 6 cups of flour, mixing well after each cup.
6. Combine 1 cup flour with all of the baking powder and add to dough.
7. The addition of the last cup of flour will depend on the consisteny that you desire. A firmer dough will produce a firmer/harder cookie. A thinner/stickier dough will produce a thinner and crispier cookie. This is a matter of personal preference. To bake pizelle: Heat a well-seasoned, pizelle iron.
8. The iron must be well-seasoned to prevent cookies from sticking.
9. Place a scant 1 tabl espoon of dough to each section of the iron and "bake".
10. The amount of baking time required will depend on the pizelle maker.
11. The usual time is between 20 and 40 seconds.
12. Take care not to burn the cookie. Turn each cookie out onto a flat surface to cool.
13. Cool thoroughly and store in an air-tight container.
Title: Ice Box Cookies
Ingredients:
- 2 flour
- 1/2 powdered sugar
- 1 butter
- 1 vanilla
Instructions:
1. Mix all ingredients (except colored sugar crystals) together. Form into a ball, wrap in plastic wrap and refrigerate for one hour.
2. On wax paper, roll dough into two logs about 2 inches in width. Roll in red and green crystals and chill overnight (or a few hours) in wax paper.
3. Preheat oven to 350 degrees.
4. Slice into thin slices and bake for 10 to 12 minutes (do not brown).
Title: Low - Fat Cobbler
Ingredients:
- 2
- 1
Instructions:
1. In 9x13" pan, place both bags of fruit, do not thaw.
2. Sprinkle dry cake mix over the fruit.
3. Pour can of pop over the cake mix.
4. Cover with foil and bake 20 minute at 350º.
5. Uncover and bake an additional 40 minutes.
Title: Whipped Jell-O Icing for Angel Food Cakes
Ingredients:
- 1/2 crushed pineapple
- 1/2 water
- 1/2 granulated sugar
- 1 Jello gelatin
- 1
Instructions:
1. Boil pineapple, water and sugar for 5 minutes.
2. Add Jell-O, stirring well.
3. Set aside; let cool until starting to gel.
4. Beat 1 pint of whipping cream until stiff; stir in the Jell-O mixture.
5. Ice your angel food cake.
Title: Cranberry Chocolate Trifle
Ingredients:
- 2 fresh cranberries
- 1 2/3 sugar
- 1 orange zest
- 1 1/2 ground cinnamon
- 1 sugar
- 2 cornstarch
- 1/2 vanilla extract
- 1/2 salt
- 1/4 heavy cream
- 4 ladyfingers
- 1 dark chocolate
- 1/4 orange zest
- 1/3
- 3
- 3/4
- 30
- 1
Instructions:
1. Make Compote: Combine all ingredients in a heavy saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer until cranberries pop, about 5 minutes. Let cool. (Can be prepared one day ahead; cover and refrigerate).
2. Make Pudding: Bring 1 1/2 cups milk, sugar and cocoa to simmer over medium-low heat. Remove from heat. In a bowl, whisk remaining 1/2 c milk with cornstarch, egg yolks, vanilla and salt. Slowly add hot milk to egg mixture, whisking constantly. Return to pan and whisk over medium-high heat until pudding boils. Lower heat and whisk until pudding becomes very thick, about 3 minutes. Remove from heat and add chocolate chips and stir until melted. Pour into a bowl, cover surface with plastic wrap and chill for 4 hours or overnight.
3. Make Trifle: Set aside 3/4 c of the compote. Whip cream until stiff peaks form, reserving 1 1/2 cups. Fold remaining cream gently into chocolate pudding. Cover bottom of the trifle bowl with ladyfingers. Add 1/4 c orange juice; spread 1/3 of compote over ladyfingers; cover with 1/3 of pudding. Repeat layering twice more. Spread reserved cream on top. Spoon reserved compote into center of bowl. Garnish with zest and grated chocolate. Chill 1 hour before serving.
Title: Butter Pecan Crinkles
Ingredients:
- 1 eggs
- 1/2 pecans
- 2 confectioners' sugar
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Stir (by hand) dry cake mix, oil and eggs, toffee bits, pecans in a large bowl until dough forms. I really don't measure the toffee and pecans, just judge what I feel is the right amount.
3. Dust hands with confectioners' sugar and shape dough into 1" balls.
4. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5. Bake for 8-10 minutes or until center is JUST SET.
6. Remove from pans after a minute or so and cool on wire racks.
Title: No-Bake Fudgy Oat Cookies
Ingredients:
- 2 1/4 quick-cooking oats
- 1 flaked coconut
- 1/2 milk
- 1/4 butter
- 2 sugar
- 1/2 vanilla extract
- 1
Instructions:
1. in a large bowl, combine oats and coconut.
2. set aside.
3. in a saucepan, combine milk and butter.
4. stir in sugar and cocoa.
5. mix well.
6. bring to a boil.
7. add oat mixture.
8. cook for 1 minute, stirring constantly.
9. remove from the heat.
10. stir in the vanilla.
Title: Chocolate Chip Frosting
Ingredients:
- 1/2 vanilla
- 1 brown sugar
- 1/4 butter
- 3 margarine
- 1/2 milk
- chocolate chips
Instructions:
1. Combine butter and brown sugar in a medium saucepan.
2. Over medium heat, bring to a boil; boil for 1 minute.
3. Remove from heat and stir in chocolate chips and vanilla.
4. Beat until of desired spreading consistency- add milk if needed.
Title: Tablespoon Tortilla Treats
Ingredients:
- 2 sugar
- 1 cocoa powder
- 1 ground cinnamon
- 1 wheat germ
- 4 flour tortillas
Instructions:
1. Wheat germ must be kept refrigerated. If you choose to use the wheat germ (which is what makes this sack somewhat nutritious and the whole point of this exercise), either toss out any left over sprinkle mix or store it in the fridge and use it right away.
2. Dump all the ingredients into one of those take and toss sippy cups that has a large opening for the liquid to come out. Cover the hole with your finger and gently shake until everything is mixed.
3. Place a flour tortilla on a plate or cutting board.
4. Sprinkle with the mix.
5. Use a pizza cutter to cut the tortilla into strips.
6. Place on a toaster oven tray and toast on medium.
Title: Caramel Peach Upside-Down Cake
Ingredients:
- 2/3 sugar
- 1 light corn syrup
- 6 allspice berries
- 1 water
- 3 all-purpose flour
- 3/4 grits
- 1/2 baking powder
- 1/2 baking soda
- 1/4 fine salt
- 1/4 unsalted butter
- 1/2 sugar
- 2/3 eggs
- 2 sour cream
- 1/2
Instructions:
1. Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter.
2. Caramel peaches: Combine the sugar, corn syrup, allspice and water in a medium saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high, and continue to cook, without stirring, until the mixture becomes an amber caramel, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool.
3. Halve and pit the peaches, but leave their skins on. Cut each half into 3 wedges. Arrange the wedges in concentric circles in the pan. Set aside while you make the cake batter.
4. Cake: Whisk the flour, grits, baking powder, baking soda, and salt in a medium bowl.
5. Slowly mix the butter and sugar in a large bowl with a hand-held electric mixer. Increase the speed to high, and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for each to be fully incorporated before adding the next.
6. While mixing at a low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth over.
7. Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes.
8. Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with ice cream or whipped cream, if desired.