Fruit Upside Down Cake
4 tablespoons butter
1/2 cup light brown sugar
1/4 teaspoon grated nutmeg
2 cups peaches, sliced thin
1 teaspoon fresh lemon juice
1 1/3 cups cake flour
3/4 cup sugar
1 3/4 teaspoon baking powder
1/4 teaspoon (salt
3 tablespoons butter
1/2 cup milk
1 teaspoon vanilla extract
Melt the butter in an 8-inch (20 cm) square pan. Add the brown sugar and nutmeg
and blend well. Remove the pan from the heat and arrange the peach slices,
slightly overlapping them, on the brown-sugar mixture. Sprinkle the peach slices
with lemon juice.
Sift the flour with the sugar, baking powder and salt. Stir the butter to soften
it, then stir in the flour mixture, milk and vanilla extract. Mix until the
flour is dampened.
Beat the batter for two minutes with an electric mixer at medium speed or beat
300 strokes by hand. Add the eggs, and beat for one minute longer with the mixer
or 150 strokes by hand. Pour the batter over the peaches.
Bake in a preheated 375F (190C) oven for 35 minutes. Cool the cake in the pan
for five minutes and then invert it onto a serving plate; let stand for one
minute more before removing the pan. Serve warm.