Name: Peach Upside-Down Cake
Yield: 4 servings
Ingredients: 1 1/4 c. sifted Swans Down cake flour; 1 1/4 tsp. baking powder; 1/4 tsp. salt; 3/4 c. sugar; 4 Tbsp. softened butter or other shortening; 1 egg, well beaten; 1/2 c. milk; 1 tsp. vanilla; 4 Tbsp. butter; 1/2 c. brown sugar, firmly packed; 2 c. sliced peaches (fresh or canned)

Servings: 4 persons

1 1/4 c. sifted Swans Down cake flour
1 1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
4 Tbsp. softened butter or other shortening
1 egg, well beaten
1/2 c. milk
1 tsp. vanilla
4 Tbsp. butter
1/2 c. brown sugar, firmly packed
2 c. sliced peaches (fresh or canned)

1
Sift flour once; measure. Add baking powder, salt and sugar and sift again 3 times. Add butter. Combine egg, milk and vanilla. Add to flour mixture, stirring until all flour is dampened; then beat vigorously 1 minute. Melt 4 tablespoons butter in 8 x 8 x 2-inch pan or 8-inch skillet over low flame. Add brown sugar (1/4 teaspoon nutmeg may be mixed with brown sugar, if desired). Stir until melted. On this, arrange peach slices. Turn batter over contents of pan. Bake in moderate oven (350u00b0) for 50 minutes or until done. Loosen cake from sides of pan with spatula. Serve upside down with peaches on top. Garnish with whipped cream.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Peach Upside-Down Cake

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