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Peach Upside Down Cake Recipe

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This recipe for Peach Upside Down Cake is from The Bever Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp (1/2 stick) butter
3/4 cup brown sugar
3 or 4 peaches (peeled, pitted and sliced)
1/3 cup vegetable shortening
2/3 cup granulated sugar
1 tsp vanilla
1/4 tsp almond extract
2 eggs
1 2/3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
2/3 cup milk

Directions:
Directions:
Preheat oven to 350 degrees. Melt the butter over moderate heat in a 9 inch cast iron or other oven safe skillet. Add the brown sugar and continue to cook, stirring constantly, until the sugar melts and is very thick and bubbly-the mixture is very hot. If you don't have and oven safe skillet, melt the butter in a heavy saucepan, add the sugar, cook and stir as directed above, then pour into a 9 inch round cake pan. Rapidly arrange the peach slices in the pan, pressing them down into the hot syrup. Set aside.
Cream the shortening in a large mixing bowl, add the granulated sugar gradually, and beat well. Add the vanilla, then the eggs and continue to beat until the mixture is well blended and fluffy. Combine the flour, baking powder and salt and stir them together. Add them to the creamed mixture along with the milk and beat for about 30 seconds, until the batter is thoroughly combined and perfectly smooth. Spread evenly over the peaches.
Bake for 35 to 40 minutes, or until done.

 

 

 

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