Recipe: Peach Upside Down Cake (using frozen peaches, 1960's)

PEACH UPSIDE DOWN CAKE

"Company coming? Upside down cakes are always popular - and this one's so pretty, too."

2 (12 ounce) package Birds Eye Sliced Peaches, thawed
1 tablespoon lemon juice
1/2 cup butter, softened, divided use
1/2 to 3/4 cup firmly pocked brown sugar
2 tablespoons flour
1/4 cup slivered blanched almonds
1/4 cup maraschino cherries, halved
1 1/3 cups sifted Swans Down Cake Flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
1/3 cup milk
1 egg, unbeaten
1 teaspoon vanilla

Drain peaches, measuring 1/2 cup juice; set juice aside. Combine peaches and lemon juice and set aside.

Place 1/4 cup butter in 9-inch round cake pan. Heat in moderate oven (350 degrees F) until butter is melted.

Combine brown sugar, 2 tablespoons flour, and the reserved 1/2 cup peach juice. Stir into the melted butter in pan. Arrange peach slices, slivered almonds, and cherries in butter mixture.

Measure sifted cake flour into a small bowl; add baking powder, salt, and granulated sugar, and sift together. Set aside.

In a mixing bowl, cream remaining 1/4 cup butter until softened. Add dry ingredients, milk, egg, and vanilla. Stir to moisten all the flour; then beat vigorously I minute. Pour the batter over fruit mixture in pan.

Bake in moderate oven (350 degrees F) about 45 minutes, or until cake springs back when pressed lightly. Cool about 5 minutes. Invert onto serving plate and let stand 1 minute before removing pan.

Serve warm or cold. Top each serving with whipped cream, whipped topping or ice cream, if desired.

MAKE AHEAD HINT:
Make ahead and serve cold or reheat in slow oven until slightly warm.

Makes 1 (9-inch) cake, 8 servings
Source: Frozen Foods Cookbook by General Foods Kitchens, 1961