Recipes tagged with « American Baking »
Spiced Peach Upside Cake
A quick twist on the peach upside-down cake using softened coconut oil instead of butter, replacing boxed vanilla mix with spice cake mix, and adding cardamom for warmth. The buttery sugar layer caramelizes beneath tender peach slices. The batter is thick, beaten gently to keep air, baked until golden top and fragrant aroma fill the kitchen. Use a 9x13 pan for even cooking; if peaches are watery, pat dry to avoid sogginess. Flip after resting to reveal a sticky caramel top with peach rows intact. A rustic, satisfying finish with a hint of unexpected spice.
Pumpkin Choc Chip Cookies
Pumpkin puree swaps some flour, adds moisture. Brown sugar traded for maple syrup for richer notes. Vegetable oil replaced with melted butter for depth and texture. Dry mix: flour with baking soda, salt, cinnamon, nutmeg, ground ginger. Wet: egg, vanilla, pumpkin, melted butter, maple syrup. Fold in dark chocolate chunks for texture contrast. Batter rests 25 minutes to hydrate, flavor meld. Cookies flattened by finger tips, topped with extra chunks for visual and taste pop. Baked at 355°F for 12 minutes. Watch edges firming, centers slightly soft—cooling sets structure. Watch dough too wet? Add small flour splashes. No maple syrup? Use honey or brown sugar. Pumpkin can be swapped with mashed sweet potato.