Recipe: Peach Upside-Down Cake (baked in a skillet, no oven, 1980)

PEACH UPSIDE-DOWN CAKE

"Made from scratch cake as good as anything your oven could turn out."

1 cup cake flour
1/3 cup milk
1/4 cup sugar
1/4 cup shortening
1 1/4 teaspoons double-acting baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon vanilla extract
1 egg
3/4 cup light brown sugar, divided use
1 (16 ounce) can cling-peach slices
4 tablespoons butter or margarine

Into small bowl, measure first 10 ingredients and 1/4 cup packed brown sugar. With mixer at low speed, beat just until blended, constantly scraping bowl with rubber spatula. Beat 2 minutes with mixer at high speed, occasionally scraping bowl. Set aside.

Drain peaches; pat dry with paper towels.

In 10-inch skillet over medium heat, melt butter or margarine: add 1/2 cup packed brown sugar. Cook, until sugar melts and coats bottom of skillet. Remove skillet from heat.

Arrange peach slices in attractive design in brown-sugar mixture; carefully spoon cake batter over peaches.

Cover skillet; cook (on stovetop) over low heat 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes.

Loosen cake from side of skillet: place cake plate on top of skillet and invert both; lift off skillet. (If peaches stick to skillet. lift off with spatula and replace on cake.)

Serve warm.

Makes 10 servings
From: Recipelink.com
Source: Recipe insert: The Skillet Cookbook, Good Housekeeping magazine, May 1980