Saturday, August 1, 2009

Peach Upside Down Cake

I was craving something sweet and thought a peach upside down sounded like a winner. In this recipe I use a homemade yellow cake but you can use a store bought one. I will tell you that my recipe for this yellow cake is pretty good and should be tried. This cake is so moist you will not need anything else but some vanilla ice-cream on top! This is What's Cookin on Beaty's Creek.

Needed for Cake Batter

2 cups flour
2 t baking powder
1/2 t salt
1 cup butter-softened
1 1/2 cups sugar
3 large eggs-I use free range
2 t vanilla
3/4 cup milk

In bowl, combine flour, baking powder, and salt with a whisk, this is just like sifting. Now cream butter and sugar until light and fluffy. Beat in eggs, one at a time along with the vanilla. Now add in this order, flour, milk, flour, and then end with milk. Now you will do the bottom of the pan the following way.

Needed for the peach "bottom"
4 cans of sliced peaches-drained
2 sticks of butter-melted
2 cups brown sugar

Mix melted butter and brown sugar together and pour into your 9x13 pan. Now place your peaches in a pretty pattern and pour batter on top of this combo. Bake at 350' for 35-40 minutes. Start checking at 25 minutes. Sometimes mine is ready then. Let cake cool completely and then flip onto a platter.