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Home » Recipes » Butterscotch Peach n' Porridge Upside Down Cake
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Butterscotch Peach n' Porridge Upside Down Cake

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

Cake

Butterscotch Pecan Sauce

Directions

Cake

Step 1

In a large saucepan place oats and water. Cover and let soak 2 - 3 hours.

Step 2

Without draining, place on stovetop, add salt and cook over medium-high heat for 11 minutes, stirring occasionally.

Step 3

While oats are cooking, combine oat flour, baking powder, brown sugar, white sugar, ginger and cinnamon in a small bowl.

Step 4

In a 10-inch skillet, melt butter. When melted, turn off heat. Place peeled and sliced peaches in skillet.

Step 5

After the oats have cooked, add dry ingredients then stir in lemon juice and egg. Stir well.

Step 6

Spread oat mixture over peaches in skillet. Cover with a large lid and cook on medium-low heat for 8 minutes. Remove lid and cook an additional 5 minutes.

Step 7

Remove from heat and let rest for 2 minutes; flip onto large platter. Drizzle butterscotch sauce over cake, slice and serve.

Butterscotch Pecan Sauce

Step 1

In a small saucepan melt butter. Add brown sugar, cream and salt.

Step 2

Stir over medium heat until boiling and boil for 3 minutes.

Step 3

Remove from heat and add vanilla and pecans.

Notes

*Use our Gluten Free Steel Cut Oats and Oat Flour to make this recipe Celiac-friendly.
Butterscotch Peach n

Servings: 12

Rating

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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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Baking Aids
Sea Salt

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Best Sellers
Whole Grain Oat Flour

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Baking Aids
Baking Powder

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Baking Aids
Brown Sugar

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Baking Aids
Brown Sugar

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Baking Aids
Pecan Halves

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