"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peach Upside Down Cake Recipe

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This recipe for Peach Upside Down Cake, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Rogers
Added: Sunday, July 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Topping:
4 T. butter
1/2 c. brown sugar
1/4 tsp. nutmeg, optional
2 c. sliced peaches, fresh or canned

Cake:
1-1/4 c. cake flour
1-1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
1/4 c. butter or shortening
1 egg, beaten
1/2 c. milk
1 tsp. vanilla

Directions:
Directions:
For topping, melt butter in 8x8-inch pan. Add brown sugar and nutmeg, if using, and stir until melted. Arrange peach slices on top of brown sugar mixture.

For cake, sift together flour, baking powder, salt and sugar. Add butter. Combine milk, egg and vanilla. Add to flour mixture, stirring until all flour is dampened, then beat vigorously for 1 minute. Pour batter gently over peaches. Bake at 350 F for 50 minutes or until toothpick inserted in center comes out clean. Loosen cake from sides of pan with spatula. Turn onto serving dish. Garnish with whipped cream, if desired.

Personal Notes:
Personal Notes:
Canned pineapple, cookes apricots or sliced apples may be used instead of peaches.

 

 

 

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