Diane Hopson Smith Recipe

Peach Upside Down Cake - Dee Dee's

By Diane Hopson Smith DeeDee2011


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

Diane Hopson's Story

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!

Ingredients

3 or 4
fresh peaches, peeled and sliced
2 Tbsp
lemon juice
1/2 c
sugar
1/2 c
plus 2 tablespoons butter
Find more recipes at goboldwithbutter.com
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
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Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American