PEACH UPSIDE-DOWN CAKE
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 (l6 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.
Drain peaches: pat dry with paper towels.
In 10-inch skillet over medium heat, melt butter or margarine: add remaining 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 stove-top 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. peaches stick to skillet, lift off with spatula and replace on cake. Serve warm.
Makes 10 servings
From: Recipelink.com
Source: Magazine clipping, source and date unknown
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 (l6 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.
Drain peaches: pat dry with paper towels.
In 10-inch skillet over medium heat, melt butter or margarine: add remaining 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 stove-top 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. peaches stick to skillet, lift off with spatula and replace on cake. Serve warm.
Makes 10 servings
From: Recipelink.com
Source: Magazine clipping, source and date unknown
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Chocodot Pumpkin Cake
- Male Hummingbird Cake
- Fudgy Cinnamon Pudding Cake
- Sunshine Golden Yellow Cake with Chocolate Frosting (using cake flour and Crisco
- Peter Pan Peanut Butter Cupcakes with Velvet Frosting (1963)
- Spiced Apple Coffeecake (using whole wheat flour, BH&G, 1990's)
- Quick Chocolate Cupcakes with One-Bowl Buttercream Frosting (Hershey's Cocoa label)
- Vanilla Butternut Pound Cake (with maraschino cherries and nuts)
- Lamb Cake Tradition
- European Apple Cake (The Boston Globe)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute