Peach Upside Down Cake Recipe #380334
I substituted peaches in for the pineapples in a recipe I found in the Mennonite Community Cookbook, and added to it just a little. My family absolutely loves this!
by tori.zombie
40 min | 10 min prep
SERVES 6 -8
- 2 (15 ounce) cans sliced peaches, drained
- 3 tablespoons shortening
- 1 cup sugar
- 3 eggs
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/2 cup milk
- 1 cup brown sugar
- 3 tablespoons butter
- Melt butter in a small saucepan. Add brown sugar and stir until well blended. Pour into greased cake pan.
- Arrange 1 can of peach slices on top on brown sugar mixture. Set aside.
- Pre-heat oven to 350.
- In a large mixing bowl, cream together shortening and white sugar. Add eggs, beat until light.
- Sift flour and measure. Sift together flour, salt and baking powder. Add alternately with milk into creamed mixture. Beat thoroughly after each addition.
- Mix in vanilla, then add in remaining can of peach slices. (I prefer to cut the slices into smaller pieces first. Think bite-size!).
- Pour batter over brown sugar mixture and peaches in the cake pan.
- Bake at 350 for 30-35 minutes. (Remember oven times may vary! So always check center with a fork or toothpick, ready when it comes out clean.).
- Invert pan onto serving plate. Serve and enjoy! Also good with whipped cream.
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5 stars