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UPSIDE-DOWN PEACH CAKE
Serves 8
8 ripe
peaches (fresh, canned or frozen)
3 teaspoons soft butter
1/2 cup sugar
6 tablespoons (3/4 stick) soft butter
1/2 cup sugar
1 egg
1
teaspoon vanilla extract
1 1/4 cup cake flour
1 1/2 teaspoon baking
powder
pinch salt
melted apricot glaze or strawberry jam
Preheat oven at 350 degrees.
Blanch and peel 8 ripe peaches. Cut in
halves. Or use canned or frozen peaches. Slice 1 inch thick.
Butter a 9-by
1 1/2-inch round cake pan with 3 tablespoons soft butter, and sprinkle with 1/2
c. sugar over butter. Arrange peaches close together in a circle in the pan.
In an electric mixer, cream 3/4 stick (6 tablespoons) soft butter with 1/2
cup sugar. Beat in 1 egg, and 1 teaspoon vanilla.
Sift together 1 1/4 cup
cake flour, 1 1/2 teaspoons baking powder, and a pinch salt.
Gradually stir
in flour batter over peaches, smoothing top.
Bake cake 55 minutes to 1
hour, or till brown.
Cool on rack for 10 min.
Invert on a platter.
Brush peaches with melted apricot glaze or strained strawberry jam. Serve with
whipped cream.
