Recipe: Peach Upside-Down Cake (stove-top) (1980)

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 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. Set aside.

In 10- inch skillet over medium heat, melt butter or margarine; add the 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 over low heat on stovetop for 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: Magazine recipe clipping, 1980