Peach Upside Down Cake
Ready In: 1 hr 10 mins
Serves: 8
Ingredients
- 1 1⁄2 cups flour
- 1 cup sugar
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 1⁄2 tablespoons lemon juice
- 5 tablespoons vegetable oil
- 3⁄4 cup water
- 1⁄2 cup peach puree
- 1 1⁄2 teaspoons vanilla
- 1⁄4 cup margarine
- 1⁄4 cup brown sugar
- 2 ripe peaches, sliced
Directions
- In a small saucepan, melt brown sugar and margarine for the topping on medium low until sugar is completely dissolved.
- In a 9-inch oiled cake pan, pour the topping mixture in the bottom of the pan.
- Arrange the sliced peaches over the topping mixture, making sure the entire bottom of the pan is covered.
- Mix flour, sugar, baking soda, nutmeg, cinnamon, and salt in a bowl.
- In a separate bowl, thoroughly mix the lemon juice, oil, water, peach puree, and vanilla.
- Pour wet ingredients over dry ingredients and quickly stir together until just combined (note: the batter will be thick); pour batter over the arranged peaches evenly.
- Bake at 325 in a preheated oven for 40 to 50 minutes or until top feels slightly firm.
- Let the cake cool for 10-15 minutes and use a knife to loosen the edges; hold a plate firmly over the pan and flip over.
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