Ingredients: |
Ingredients: 796 ml can of peaches, preferably canned in water
¼ cup unsalted butter
¾ cup brown sugar
2⅔ cup cake and pastry flour
2¼ tsp double-acting baking powder
½ tsp salt
1 cup butter
2 cups sugar
4 eggs, separated
1½ tsp vanilla
1 cup buttermilk (can substitute whole or partly skimmed milk)
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Directions: |
Directions:1. Have all ingredients at room temperature. Melt butter in a 9 by 13 inch cake pan. Add brown sugar and stir to dissolve.
2. Drain peaches and arrange in the bottom of the pan.
3. Sift flour with baking powder and salt.
4. In a separate bowl, cream butter until soft. Add sugar gradually and cream until soft. Beat in egg yolks 1 at a time. Add vanilla.
5. Add the flour mixture to the butter mixture in about 3 parts, alternating with the milk.. Stir until smooth after each addition.
6. Beat the egg whites until stiff but not dry. Fold them lightly into the batter. Pour the batter over the peaches.
7. Bake at 350ºF about 45 minutes, until cake springs bake when touched. DO NOT test with a toothpick. |
Personal
Notes: |
Personal
Notes: In the 1950's, Pineapple Upside Down Cake was hugely popular. The only person I knew who made it with peaches was my mother. I don't know where she found the recipe. She used a 9 by 9 inch pan and a smaller can of peaches, and a single-layer cake mix. Single-layer mixes and recipes are hard to find. This is my adaptation, based on a recipe for Four Egg Cake from Joy of Cooking. It makes a very large cake, but it will keep for 2 to 3 days, and the leftovers freeze well.
Shortly after my family moved into our newly built house in 1969, I decided to break in the oven with this cake. I made the mistake of testing it with a toothpick. It wasn't quite done, so I put it back in the oven. As soon as I closed the door, the sugar and butter were forced up through the hole I had made, and immediately burst into flames. I was able to douse them with baking soda before any damage was done, but my mother was not happy!
Mom
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