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Upside-Down Rightside-Up

We get requests year round for this week's recipe - peach upside-down cake. Grab your cast-iron skillet and you'll be ready to go!

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Peach Upside-Down Cake

This recipe uses canned peaches, which means you can enjoy this memorable dessert even when fresh peaches are not in season. Served warm, with or without a dollop of sweetened whipped cream, it's delicious.

Ingredients:
  • 3/4 cup softened butter (1-1/2 sticks)
  • 1/2 cup firmly packed brown sugar
  • 1 large can (1 pound, 13 ounces) sliced peaches, drained, reserving 1/2 cup syrup
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup evaporated milk
  • Preparation:
  • Preheat oven to 350°F.
  • Coat the bottom and sides of a 10-inch round baking dish or cast iron skillet with 3 tablespoons of the butter. Sprinkle evenly with the brown sugar. Arrange the peach slices in a single layer, covering the bottom of the pan. If you're feeling artistic, arrange them in a nice pattern. Set aside.
  • Sift together the flour, baking powder and salt. Set aside.
  • With an electric mixer, cream the remaining butter with the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the milk and reserved 1/2 cup peach syrup. With mixer running at low speed, gradually add the flour mixture to the batter, combining well.
  • Pour the batter evenly over the peaches. Bake for 45 minutes, testing for doneness with a toothpick in center. Cool in pan on rack for 20 minutes (25 minutes if using a cast iron skillet). Loosen the edges with a thin knife, and invert on a serving plate.
  • Makes 8 servings.
  • Note: There's also our recipe for Pecan Upside-Down Cake

    The serving dishes in our photograph are Fiesta dinnerware.

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