Peach Upside-Down Cake

So yummy served warmed with ice cream or Cool Whip® topping!

  • 1/4 Cup melted butter or margerine
  • 1/2 Cup packed brown sugar
  • 1-1/2 to 2 Cups sliced Rendleman Orchards peaches
  • 1-1/4 Cup sifted flour
  • 1-1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 Cup sugar
  • 1/2 Cup unmelted butter or margerine
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 Cup milk

In a 9″ round baking pan, mix together melted butter and brown sugar; spread evenly in pan. Arrange peaches over brown sugar mixture; set aside.

Sift together flour, baking soda and salt; set aside.

In large bowl with mixer at medium speed, beat together sugar and unmelted butter for 2 minutes. Add egg and vanilla; beat well.

Reduce speed to low. Add dry ingredients altenately with milk, beating well after each addition. Spread batter over peaches in pan.

Bake in 350 degree oven for 50 to 55 minutes or until toothpick inserted in center comes out clean.

Cool on rack 5 minutes. Invert onto serving plate. Remove pan and serve warm. Makes 8 servings.

 

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