The peaches have started to come in. Next week, after my surgery I will be making Heavenly Jam, but tonight, with just a few peach drops, I made the tastiest upside down peach cake. Not only does it look, oh so pretty, but it tastes delightfully of summer!
So, without further ado, here is the recipe. One thing I would do is go to a farm stand and ask for drops, or make sure you are getting very ripe peaches.
Upside Down Peach Cake
8 Servings Prep: 15 min. Bake: 45 min. + cooling
1/2 cup butter, softened,
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
3/4 cup sugar
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup softened butter
Melt 1/2 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 8 serving.
I used a glass pie plate and waited about 20 minutes before flipping the cake. This way I could watch as the cake/peaches separated from the pan. It was yummy!