Peach Upside Down Cake

"I substituted peaches in for the pineapples in a recipe I found in the Mennonite Community Cookbook, and added to it just a little. My family absolutely loves this! (edited to remove the double milk in the ingredient list, oops!)"
 
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Ready In:
40mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • Melt butter in a small saucepan. Add brown sugar and stir until well blended. Pour into greased cake pan.
  • Arrange 1 can of peach slices on top on brown sugar mixture. Set aside.
  • Pre-heat oven to 350.
  • In a large mixing bowl, cream together shortening and white sugar. Add eggs, beat until light.
  • Sift flour and measure. Sift together flour, salt and baking powder. Add alternately with milk into creamed mixture. Beat thoroughly after each addition.
  • Mix in vanilla, then add in remaining can of peach slices. (I prefer to cut the slices into smaller pieces first. Think bite-size!).
  • Pour batter over brown sugar mixture and peaches in the cake pan.
  • Bake at 350 for 30-35 minutes. (Remember oven times may vary! So always check center with a fork or toothpick, ready when it comes out clean.).
  • Invert pan onto serving plate. Serve and enjoy! Also good with whipped cream.

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Reviews

  1. This is very good. I followed it as written except for the extra 1/2 cup of milk. I figured it was a typo. I really liked the diced peaches in the batter. What a great idea! Made for Fall PAC 2011. Thanks for sharing.
     
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