Inverted peach pie
I saw this cookie in a magazine and immediately decided to try it. It happened to be peach season and let me tell you, it was delicious.
Ingredients · Servings 10
- eggs, 2 pcs
- rum, 1 tbsp
- milk, 60 ml
- butter, 3 tbsp melted
- plain flour, 95 g
- vanilla sugar, 1 pc.
- granulated sugar, 55 g
- salt, a pinch
- baking powder, 1 tsp
- peaches, 4-6 pcs
- granulated sugar, 55 g
- butter, 4 tbsp melted
- ground cinnamon, 1 tsp
Method · 45 min
- Line a round baking dish with baking paper. Wash, peel and cut the peaches into wedges. Place in the dish, sprinkle with cinnamon and sugar. Dust with a little flour and pour over the melted butter.
- Prepare the dough. Mix all the ingredients and pour the dough onto the peach base. Bake the cake for about 30 - 40 minutes at 175 °C. After baking, turn it out onto a plate and let it cool: Enjoy!
