Peach Upside Down Cake - Dee Dee's
|Serves:||8 to 10|
|3 or 4||fresh peaches, peeled and sliced|
|2 Tbsp||lemon juice|
|1/2 c||plus 2 tablespoons butter|
|1 c||brown sugar, firmly packed (i used light brown sugar)|
|1 small||bottle maraschinco cherries|
|1 tsp||vanilla extract|
|2 c||sifted all purpose flour|
|2 tsp||baking powder|
|1 tsp||baking soda|
Pinched by MsJLa143, and 165 more.
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DirectionsPlace sliced peaches in a bowl; add lemon juice to prevent fruit from turning brown. Add sugar and let set for and hour.Preheat oven to 350 degrees. Melt 2 tablespoons of butter in a 10-inch cast iron skillet. Add brown sugar and remove from heat. Spread sugar and butter mixture evenly over bottom of skillet.Drain liquid off peaches (may want to reserve for other recipes). Arrange peaches and cherries in skillet over brown sugar mixture in any design.In another bowl, combine flour, baking powder, baking soda and salt; whisk to combine.Cream remaining butter and white sugar together; add eggs and vanilla.Add dry ingredients alternately with buttermilk to butter/sugar mixture; mix well.Spread batter evenly over top of peaches and cherries. Bake at 350 degrees for one hour.Remove from oven and turn upside down on to a serving plate while still hot. Serve warm with whipped cream or peach ice cream.