"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Thursday, August 7, 2014

Upside-Down Peach Cake Recipe

Remember these?

Yesterday, they became buttery and rich.  This was my dear Mother in Law's (93 years young) surprise treat of the day.

TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 8 servings

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
Nutritional Facts
One piece equals 386 calories, 19 g fat (11 g saturated fat), 75 mg cholesterol, 347 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.

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 near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 8 servings.

Originally published as Peach Upside-Down Cake in Light & Tasty February/March 2002, p18

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