Upside-down peach cake

  • Time cooking time: 55 minutes to 1 hour
  • Yield 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 and combine into butter sugar mixture.
    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.
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