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Peach Upside Down Cake Recipe

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This recipe for Peach Upside Down Cake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lena Wilson Hubbard Downie (7/19/1900 - 11/01/1984)
Added: Tuesday, September 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 C. butter, divided
1-1/3 C. flour
5 eggs
1-1/3 C. sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. almond extract
1 C. light brown sugar
1/2 C. honey
1 30-0z. can peaches, drained and sliced
Maraschino cherries
1/4 C. chopped pecans

Directions:
Directions:
Blend 1 C. butter with flour until well mixed. Beat in the eggs, one at a time, then the sugar, baking powder, salt and almond extract. Beat two minutes and then set aside.
Melt remaining butter in a cast-iron skillet 9 - 10 inches in diameter.
Add the brown sugar and mix well. Add the honey and blend thoroughly.
Remove from heat and arrange peach slices in pretty pattern using the cherries for accent and color. Sprinkle the pecans in corners and over tops of peaches. Cover the fruit with the batter, spreading carefully to distribute. Keep batter about 1-1/2 inches from sides of pan to allow for expansion. Bake 30 minutes at 350 degrees or until sides pull away from sides of pan. Cool completely on wire rack.
When room temperature, invert on cake plate, cover and store at room temperature if using same day, or refrigerate and then set out a couple hours before serving.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour total time
Personal Notes:
Personal Notes:
I would follow Mom around and write down what she was doing. After I got this one all written down, she told me she had a card for it!

 

 

 

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