Peach Upside-Down Cake

11 ingredients
1 steps

Ingredients

  • 1 1/4 c. sifted Swans Down cake flour
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 c. sugar
  • 4 Tbsp. softened butter or other shortening
  • 1 egg, well beaten
  • 1/2 c. milk
  • 1 tsp. vanilla
  • 4 Tbsp. butter
  • 1/2 c. brown sugar, firmly packed
  • 2 c. sliced peaches (fresh or canned)

Directions

  1. 1
    Sift flour once; measure. Add baking powder, salt and sugar and sift again 3 times. Add butter. Combine egg, milk and vanilla. Add to flour mixture, stirring until all flour is dampened; then beat vigorously 1 minute. Melt 4 tablespoons butter in 8 x 8 x 2-inch pan or 8-inch skillet over low flame. Add brown sugar (1/4 teaspoon nutmeg may be mixed with brown sugar, if desired). Stir until melted. On this, arrange peach slices. Turn batter over contents of pan. Bake in moderate oven (350°) for 50 minutes or until done. Loosen cake from sides of pan with spatula. Serve upside down with peaches on top. Garnish with whipped cream.

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