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Pressure Cooker Peach Upside Down Cake
Ingredients:
For Caramel Sauce:
3/4 c sugar
For Cake:
1/2 c butter, softened
3/4 c sugar
1 t vanilla
2 eggs
1 1/2 c flour
1 1/2 t baking powder
1 1/2 t baking soda
1/4 t salt
1/2 c milk
Frozen peaches
Directions:
1. Grease a 6 cup Bundt pan.
2. Prepare cake batter first, then the caramel sauce
3. Cream butter and sugar together in mixer.
4. Add vanilla and eggs one at a time.
5. Add baking powder, baking soda and salt.
6. Mix in flour gradually, then slowly add milk. Set aside.
7. In small skillet, sprinkle sugar in thin layer of medium high heat.
8. Do not stir, wait for sugar to start to melt, then swirl over heat to melt completely (caramelizing and slightly burning).
9. Cautiously pour hot caramel into the bottom of the greased bundt pan. (very hot do not burn yourself).
10. Layer frozen peaches in an overlapping pattern on top of hot caramel.
11. Spoon cake batter over peaches.
12. Cover with paper towel and aluminum foil.
13. Make sure insert is in pressure cooker, then add 1.5 cups of water and trivet.
14. Lower bundt pan into insert using a sling, then lock lid and set to high pressure for 40 minutes. Allowing for a 5 minute natural release.
15. Release any remaining pressure and remove pan from insert.
16. Remove foil and paper towel and invert carefully (this is very hot) onto serving platter.
This is delicious warm with a bit of whipped cream or vanilla ice cream.
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