All-New Cake Mix Doctor - Anne Byrn [131]
PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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5. While the peaches are draining, place the cake mix, oil, eggs, and cream cheese in a large mixing bowl. Pour the liquid from the strained peach slices into a measuring cup and add enough water to make 1 cup of liquid. Pour the liquid into the bowl with the cake mix and beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Set the bowl with the batter aside.
6. Arrange the drained peach slices in the pan on top of the brown sugar mixture, using about 10 peach slices per row. There will be about 6 rows. Next, pour the cake batter over the rows of peaches, spreading it evenly to the edges of the pan. Place the pan in the oven.
7. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 40 to 45 minutes. Transfer the cake pan to a wire rack and let the cake cool for 10 minutes. Run a long, sharp knife around the edges of the cake and give the pan a good shake to loosen the cake. Invert the cake onto a serving platter so that it is right side up. Peel off and discard the parchment paper and let the cake cool for 15 minutes. Slice servings onto dessert plates and pour 1 tablespoon of heavy cream or spoon a dollop of Sweetened Whipped Cream on top of each serving.
Keep It Fresh! Store this cake, covered with plastic wrap or aluminum foil, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw in the refrigerator overnight before serving.
BROWN SUGARAND RHUBARB UPSIDE-DOWN CAKE
BECAUSE I GREW UP IN THE SOUTH, rhubarb wasn’t something I was accustomed to finding in pies and cakes. So it was a revelation when I finally tasted rhubarb in a pie some twenty years later. It was fantastic—tangy and sharp and just the right complement to brown sugar. If you have fresh rhubarb at your fingertips in the springtime by all means use it in this recipe, but even if you don’t, you can find rhubarb in the freezer section of the supermarket. Just remember, you need to drain thawed frozen rhubarb well. For a fun change of pace substitute two cups of sliced strawberries for half of the rhubarb.
serves:
16 to 20
prep:
20 minutes
bake:
43 to 48 minutes
cool:
12 to 18 minutes
1 package (16 ounces; 4 cups) frozen chopped rhubarb
6 tablespoons (¾ stick) butter, melted
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1 package (18.5 ounces) plain butter recipe golden cake mix
1 cup sour cream
3 large eggs
½ cup vegetable oil
1/3 cup water
2 teaspoons pure vanilla extract
1. Thaw the frozen rhubarb in its plastic bag according to the directions on the package. When it has thawed, cut a small hole in one corner of the bag and squeeze it to drain out the water. Open the bag and spread the rhubarb out on paper towels to let it drain well. Set the drained rhubarb aside.
2. Place a rack in the center of the oven and preheat the oven to 350°F.
3. Place the melted butter, brown sugar, and cinnamon in a small bowl and stir to combine. Spoon this into a 13 by 9–inch metal cake pan, spreading it in a thin layer over the bottom of the pan. Drop the rhubarb pieces on top of the brown sugar mixture and set the pan aside.
4. Place the cake mix, sour cream, eggs, oil, water, and vanilla