Sunday, September 18, 2011

Peach Upside Down Cake

This cake used fresh peaches
Peach Upside Down Cakie

Copied from
Submitted by: Judy Wilson


1/4 cup butter
1/2 cup packed light brown sugar
1/4 tsp ground nutmeg
5 fresh peaches, peeled, pitted and sliced

1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt (I omitted)
1/2 cup milk

1.  Melt 1/4 cup butter or margarine in an 8" square pan. Sprinkle with brown sugar and nutmeg. (I added a little cinnamon also).  Arranged peach slices in pan.

2. In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.

3.  Bake at 375 degrees for 35 to 40 minutes, or until lightly browned on top. Remove cake from oven, and let stand in pan for 5 minutes, then invert onto serving platter.  Serve with whipped cream.

Let sit for 5 minutes before inverting onto serving platter. 

SUSAN'S NOTES: I got in a hurry and didn't cream the white sugar with the butter but I had melted the butter and just mixed it all together. Sometimes recipes get a little too complicated for no reason.  Just put the stuff in the bowl and mix it, no alternating the milk, etc. It turned out just fine!! Also, I doubled this recipe when I made this batch (9/18/11)

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