Peach Upside Down Cake - Dee Dee's

Recipe Rating:
 2 Ratings
Serves: 8 to 10
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

3 or 4 fresh peaches, peeled and sliced
2 Tbsp lemon juice
1/2 c sugar
1/2 c plus 2 tablespoons butter
1 c brown sugar, firmly packed (i used light brown sugar)
1 small bottle maraschinco cherries
1 c sugar
2 large eggs
1 tsp vanilla extract
2 c sifted all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 c buttermilk

The Cook

Diane Hopson Smith Recipe
x6
Well Seasoned
Pine Mountain, GA (pop. 1,304)
DeeDee2011
Member Since Aug 2011
Diane Hopson's notes for this recipe:
Peaches are in season and so it this upside down cake.


Pineapple upside down cake is my all time favorite cake. I had peaches on hand and thought why not peach upside down cake. I played with my pineapple upside down cake recipe can came up with this. Hope you enjoy!
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Directions

1
Place sliced peaches in a bowl; add lemon juice to prevent fruit from turning brown. Add sugar and let set for and hour.
2
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.
3
Drain liquid off peaches (may want to reserve for other recipes). Arrange peaches and cherries in skillet over brown sugar mixture in any design.
4
In another bowl, combine flour, baking powder, baking soda and salt; whisk to combine.
5
Cream remaining butter and white sugar together; add eggs and vanilla.
6
Add dry ingredients alternately with buttermilk to butter/sugar mixture; mix well.
7
Spread batter evenly over top of peaches and cherries. Bake at 350 degrees for one hour.
8
Remove from oven and turn upside down on to a serving plate while still hot. Serve warm with whipped cream or peach ice cream.

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