Food
Peach Upside Down Cake
By Yankee Magazine|Jan 09 2008|
Ingredients
Put 1/4 cup butter in 9″ round cake pan – place in 350 deg. oven until almost melted.
Remove and cool
Add 1 cup brown sugar – stir to combine. Smooth over bottom.
Drain peaches – reserve 1/3 cup juice.
Arrange fruit atop sugar. Set aside
Beat 2 large eggs in large bowl – until thick.
Add 2/3 cup sugar mix, add 1/3 cup of peach juice, and 1 tsp vanilla – mix 30 seconds.
Add 1/2 tsp baking powder, 1/4 tsp salt and 1 cup flour.
Instructions
MIX and combine carefully pour atop fruit.
Bake 40/45 minutes
Cool – then run a knife around edges – invert atop serving plate.
Cool 15 minutes before serving…
