Peach Upside-Down Cake
Looking for a change from pineapple 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.
- 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.
Prep time: 30 Min; Cooking time: 45 Min; Total time: 1 Hr 15 Min
Recipe editor Patricia Mitchell