Peach Upside Down Cake Recipe 
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Peach Upside Down Cake

3 large fresh peaches
1/4 cup butter or margarine, (1/2 stick)
1/2 cup firmly packed light brown sugar
1 1/2 cups sifted cake flour
3/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 cup vegetable shortening (solid)
2/3 cup milk
1 tsp. vanilla
2 eggs
Sliced blanched almonds (optional)

Dip peaches into boiling water 30 seconds, then into ice water 1 minute. Peel, halve, pit and slice.

Melt butter in a 9x9x2-in. baking pan in a moderate oven (350F). Remove from oven; sprinkle brown sugar evenly in pan. Arrange peach slices in rows over sugar.

Sift flour, sugar, baking powder, and salt into large bowl. Add shortening, milk, vanilla and eggs. Beat with electric mixer at low speed just until mixed. Beat at high speed for 4 minutes or until very smooth and fluffy. Spoon batter over peaches, covering completely.

Bake in a moderate oven at 350 for 45 minutes or until center springsback when lightly pressed with fingertip. Loosen cake from edges with a small knife. Cover pan with serving plate; invert; shake gently, then loft off pan. Garnish top with sliced almonds (optional). Serve warm or at room temperature with whipped cream.


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