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.
- Add 3 tablespoons of butter to a 10-inch round baking dish or cast iron skillet. Cook over medium heat until the butter melts and brown sugar is dissolved, stirring occasionally to distribute the mixture evenly. Remove from heat.
- Arrange the peach slices in a single layer, covering the bottom of the pan. (This should take more than one 15 oz. can) 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: Peach Upside-Down Cake goes perfectly with fresh whipped cream.
Ready in: 1 Hr 15 Min