Peach Upside-Down Cake

Ingredients

• 1 29-oz. can sliced cling peaches
• 1/2 cup(1 stick) butter or margarine, softened
• 1/4 cup firmly packed light-brown sugar
• 1/4 teaspoon ground cinnamon
• 1/2 cup peach preserves
• 2 1/4 cups unsifted cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk

Directions

1. Heat oven to 350 degrees F. Drain peaches, reserving 2 tablespoons syrup in small cup.

2. In 10-inch cast-iron skillet, melt 2 tablespoons butter over medium heat. Add brown sugar, cinnamon, 2 tablespoons peach preserves, and reserved peach syrup. Cook, stirring, until sugar dissolves and mixture is smooth. Remove from heat and arrange peach slices in bottom of skillet. Set aside.

3. On piece of waxed paper, sift together cake flour, baking powder, and salt. In medium-size bowl, beat remaining softened butter, granulated sugar, eggs, and vanilla until smooth and fluffy.

4. All at once, add flour mixture and milk to butter mixture in bowl; fold in just until smooth. Spoon batter into skillet , being careful not to move peach slices.

5. Bake cake 40 to 45 minutes or until center springs back when lightly pressed with fingertip.

6. Cool cake in pan on wire rack 5 minutes. With small knife or spatula, loosen cake around edge of skillet. Invert a serving plate over cake. With pot holders, holding skillet and plate, turn cake upside down. Lift off skillet.

7. Heat remaining preserves in skillet, loosening any glaze remaining in pan. Brush melted preserves over top of cake. Serve warm.

Submitted 6/13/05.
Source: Country Living : 1986
Submitted By: Linda Wilson
lwilson@gatecom.com
Peach Upside-Down Cake