Apple Pie Cashew/Almond Butter

Back when I lived in Minnesota, I loved the peanut butter at Hell's Kitchen. When I moved back to California, I then started making my own in this style. Life was good until one day I was wandering the Brentwood farmer's market. There was a nut butter stand which mixed dried fruit in their nut butters, Banana & Chocolate (almost like a nutella) and my latest obsession Apple Pie!!!

2oz Apple Chips
1c Cashews, roasted
1/4c Almonds
1/2 tsp Salt
2 tbs Brown Sugar
1/2 tsp Mace
1/2 tsp Cinnamon
1/4 tsp Nutmeg
2-3 tbs Grapeseed oil

Put all ingredients in the food processor and pulse until desired even smoothness.

Almond Peach Upsidedown Cake

I order CSA boxes and every week I get an assortment of seasonal fruits and vegetables. What you get in the box is always a little bit of a surprise. Summertime is the BEST because there are usually more fruits. I've been getting Peaches in the last few, so for the latest BBQ, I use a couple in an upside-down cake. 

The inspiration for this round was this picture on pinterest, which came from the blog use real butter. I liked how they laid out the peaches in a cast iron skillet but made a few adjustments to the recipe in my version.

Fruit:

4-5 Ripe Peaches, medium sized and sliced evenly

1/2 c Brown Sugar, packed

1 tbs Rum

Cake:

1/2 c Butter

3/4 c Granulated Sugar

4 Egg Yolks

1/3 c Milk

1 tsp Vanilla extract

1 1/2 tbs Almond Extract

1 c All purpose flour

1 1/2 tsp Baking Powder

1 tbs Cornstarch

1/4 tsp Salt

Since I buy organic fruit, I leave the skin on when cutting them into slices. Then toss the cut fruit with brown sugar and Rum in a large bowl until evenly coated. Place arrangement in the cast iron skillet and pour excess syrup over the fruit.

Cream the butter and Sugar. Add wet ingredients and stir in the dry ingredients. Pour cake batter on top of the arranged fruit. Bake at 350º for 40-50 minutes, until done.

Flip over on a plate and let cool.