Peacotum Maple Glazed Upside-Down Cake

• Produce

  • 1/2 cup Cherries, dried
  • 1/2 cup Cran-cherry, juice

• Refrigerated

  • 1 Egg

• Breakfast Foods

  • 1 package Cinnamon and spice instant oatmeal

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Baking soda
  • 2/3 cup Brown sugar, packed light
  • 2/3 cups Granulated sugar
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1/2 cup Pecan, halves

• Dairy

  • 8 1/3 tbsp Butter
  • 1/2 cup Buttermilk

• Other

  • 1 teaspoons and 1/2 vanilla extract
  • 5 cup Peacotums (about 1 peeled (pitted, and mashed

Found on megiswell.com

Description

Directions

• Preheat oven to 350 degrees Fahrenheit.
• Heat the cran-cherry juice in a small sauce pan over medium-high heat and bring to a boil. Take off heat and add the dried cherries. Set aside.
• Cut the peacotums in half and remove the pits. Remove the skin and then place the peacotums in a medium-sized bowl. Mash with a pair of forks or a potato masher until the peacotums reach a jelly-like consistency (smooth with some chunks)
• Mix the brown sugar and the Cinnamon and Spice Instant Oatmeal packet together.
• Melt the butter in a 9 or 10 inch cast iron skillet (or any oven-proof skillet).
• Press the sugar and oatmeal mixture into the butter, making sure it is evenly spread throughout the bottom of the skillet.
• Pour the maple syrup over the brown sugar and oatmeal mixture but dont stir it.
• Drain the cherries and save the soaking liquid (cut the cherries into smaller pieces if desired).
• Place the mashed peacotums, cherries, and pecans over the brown sugar mixture.
• Sift together flour, baking powder, baking soda, and salt in a bowl. Set aside.
• In a large mixing bowl, beat butter until smooth. Gradually add granulated sugar and beat until fluffy. Beat in the vanilla extract and egg.
• Pour the saved cherry soaking liquid into a measuring cup and then add the buttermilk to equal 2/3 cup.
• Alternate adding 1/3 cup of the flour and buttermilk mixtures to the sugar mixture, beating gently in between. Dont over beat.
• Bake for 45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Run a rubber spatula around the edge of the skillet and then let the cake cool for 5 minutes.
• Place a plate that is larger than the skillet on top and invert the skillet. Let it rest inverted for a couple of minutes and then gently remove the skillet. Serve warm.