Recipe: Peach Skillet Upside Down Cake (1960's)

PEACH SKILLET UPSIDE DOWN CAKE

FOR THE TOPPING:
1/4 cup butter or margarine
1 cup light brown sugar
1 (28 to 30 oz.) can cling peach slices, well drained
4 maraschino cherries, sliced
1/4 cup roasted silvered almonds

FOR THE BATTER:
1/3 cup butter or margarine
2/3 cup white granulated sugar
2 eggs
1 1/2 tsp. ground ginger
1 1/2 cups sifted unbleached flour
3 tsp. baking powder
1/4 teaspoon salt
2/3 cup milk

Preheat oven to 350 degrees F.

TO PREPARE THE TOPPING:
Melt 1/4 cup butter and brown in a 9- to 10-lnch heavy skillet. (Cake may be baked in 9-lnch round cake pan.) Heat until sugar is dissolved. Remove from heat and place three peach slices in center forming circle. Place remaining slices in a sunburst-effect around pan scatter sliced cherries and almonds around peach slices.

TO PREPARE THE BATTER:
Cream 1/3 cup butter and white sugar; beat in eggs.

Combine ginger, flour, baking powder and salt. Stir to mix. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Gently pour into skillet over peaches.

Bake In 350 degree F (moderate) oven 35 to 40 minutes, or until tests done. (Toothpick stuck in center should come out clean.) Immediately turn upside down on large serving plate. Leave pan over cake a few minutes before removing.

Serve warm with whipped

Makes one (9-inch) round cake
Source: Newspaper recipe clipping: Cling Peach Advisory Board ad, Chicago's American Magazine, October 16, 1966