This is a wonderful moist upside down cake from\r\nthe Piedmont.\r\n\r\n
\r\n\r\nMakes one 9 x 2-inch deep round cake
For the cookie crust:
1/4 cup (2 ounces or 1/2 stick) unsalted butterat room temperature
3 tablespoons sugar
14 amaretti cookies plus extra for the batter1/2 cup sliced almonds
4 large peaches, blanched for 1 minute, peeled,pitted and cut into 1/2 inch slices
3/4 cup granulated sugar
1/4 cup unsalted butter at room temperature
2 extra large eggs
1 1/2 cups unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
14 amaretti cookies, crushed
1/2 cup milk
1 teaspoon orange extract
Preheat oven to 350°F.
Butter a 9 x 2 inch deep round cake pan. Line with parchment paper and butter the paper. Set aside.
Process the 1/4 cup butter, sugar, amaretti cookies and almondsin a food processor until the nuts are finely ground. Press the mixture on the bottom of the cake pan. Refrigerate.
Combine the 3/4 cup sugar and butter in a bowl and beat well with a hand mixer. Add the eggs, flour sifted with the salt,baking powder and cinnamon, then the milk and extract one at a time, continuing to mix the batter well for 1 minute.
Fold in theremaining amaretti cookie crumbs.
Arrange the peaches over the almond cookie crust in an overlapping design leaving just a little space between the fruit and the sides of the pan.
Pour the batter slowly over the peaches.
Bake for 30-35minutes or until the cake begins to come away from the sides of the pan, is soft to the touch but golden in color.
Remove the cake from the oven and allow it to cool for 5 minutes. Unmold itonto a round serving platter. Carefully remove and discard the parchment paper. Cut into wedges to serve. Best eaten warm with vanilla gelato or whipped cream.This recipe is featured on show 1905 - Piedmont Cooking.
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