Thursday, July 28, 2011

Peach Upside Down Cake

I don't know about you, but I hate cooking the same things over and over again! I am constantly looking for new recipes or new twists on an old one. I was looking through my cookbooks (I have way to many) and found a simple cake recipe that I thought I would try. The cook book is called "Best Recipes from the backs of boxes, bottles, cans and jars". It is filled with all kinds of recipes that are from manufactures of products we use all the time in the kitchen (Knorrs, Betty Crocker, ect.).

I found this Peach Upside Down cake from the Parkay Margarine company and decided to give it a shot, it was not half bad. I choose it because you could use fresh or canned peaches....I had canned on hand.

3 tbs melted butter (or margarine)
1/3 cup softened butter (or margarine)
1/2 cup packed brown sugar
1 1/2 cups fresh peach slices ( or a 16 oz can peaches, drained)
2/3 cup sugar
1 egg
1/2 tsp vanilla
1 1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Pour melted butter into a 8 or 9 inch pie pan. * The recipe does not call for spraying the pan with non-stick but I would recommend it. Some of my peaches stuck a bit.

Sprinkle the brown sugar over the melted butter.

Arrange the sliced peaches in a pattern in the pan.

Cream the softened butter and sugar together.

Blend in the egg and vanilla.

Mix in all the remaining dry ingredients while adding a little bit of the milk in at a time.

Pour the batter carefully over the peaches. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. After taking it out, immediately invert onto a serving dish.


1 comment:

  1. This looks so great! Never had this before but must try :)
    Thanks for visiting me!