Jolene’s peach cake

Fruit in the Kitchen
21

I found it searching Taste of Home.
Here it is. I will post the link after the recipe.

UPSIDE DOWN PEACH CAKE

Ingredients

  • 3/4 cup butter, softened, divided
  • 1/2 cup packed brown sugar
  • 2 cups sliced peeled fresh peaches
  • 3/4 cup sugar
  • 1 egg
  • 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

Directions

  • Melt 1/4 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 in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
6 Likes
22

Thank you very much. I’m afraid I’ll have to use canned peaches until it’s harvest time again but you can bet I’ll be adding this to my favorite recipes.

2 Likes
23

I made two of these today. Our oldest daughter is 18. The years pass quickly and the next thing you know there is another crop of peaches to enjoy.
I hope a few others try the cake! :smile:

3 Likes
24

What kind of pan do you use? I made it in round glass pan, but the walls are not vertical and the bottom of the cake comes out wider than peach side.

1 Like
25

I often use a stainless steel fondue pan for peach cake, and even cheesecake as the extra layer with the water buffers the heat on the cheesecake.

I have also used alluminum cake pans 8 or 9 inches across.

3 Likes
26

First of the 2019 season in an 8” pan.

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image3264×2448 1.39 MB

It took only 4 adults to finish it in one sitting.

10 Likes
27

I just made two peach upside-down cakes with gluten-free flour for our hosting day today.

The only reason there are leftovers is we also made a batch of apple Danish, and some oatmeal rasin cookies.

I still like almond extract instead of vanilla to compliment the peach flavor. Yumm!!

1 Like