Peach Upside Down Cake

tori.zombie's Note:

I substituted peaches in for the pineapples in a recipe I found in the Mennonite Community Cookbook, and added to it just a little. My family absolutely loves this! (edited to remove the double milk in the ingredient list, oops!)

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 (15 ounce) cans sliced peaches , drained
• 3 tablespoons shortening
• 1 cup sugar
• 3 eggs
• 1 ½ cups flour
• ½ teaspoon salt
• 1 ½ teaspoons baking powder
• ½ cup milk
• 1 teaspoon vanilla
• 1 cup brown sugar
• 3 tablespoons butter

Directions:

1. Melt butter in a small saucepan. Add brown sugar and stir until well blended. Pour into greased cake pan.
2. Arrange 1 can of peach slices on top on brown sugar mixture. Set aside.
3. Pre-heat oven to 350.
4. In a large mixing bowl, cream together shortening and white sugar. Add eggs, beat until light.
5. Sift flour and measure. Sift together flour, salt and baking powder. Add alternately with milk into creamed mixture. Beat thoroughly after each addition.
6. Mix in vanilla, then add in remaining can of peach slices. (I prefer to cut the slices into smaller pieces first. Think bite-size!).
7. Pour batter over brown sugar mixture and peaches in the cake pan.
8. Bake at 350 for 30-35 minutes. (Remember oven times may vary! So always check center with a fork or toothpick, ready when it comes out clean.).
9. Invert pan onto serving plate. Serve and enjoy! Also good with whipped cream.

Reviews

[CJAY]

This is very good. I followed it as written except for the extra 1/2 cup of milk. I figured it was a typo. I really liked the diced peaches in the batter. What a great idea! Made for Fall PAC 2011. Thanks for sharing.