Dessert Recipes

Peach Upside-down Cake …from scratch! …but easy!

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Ingredients:

1/4 cup (half a stick) butter, melted
1/4 cup brown sugar (packed)
2 cups canned peach slices, drained OR fresh peaches, peeled and sliced
1/2 (1 stick) butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cups flour

Directions:

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1. Preheat oven to 350 degrees.

2. Pour 1/4 cup melted butter into a 9″ cake pan. Sprinkle brown sugar evenly over the butter. Arrange peach slices in a single layer. Remember to make it pretty!

3. In a big bowl, mix the stick of softened butter with the sugar until creamy. Then add the egg, milk and vanilla. Stir until smooth.

4. Add the dry ingredients one at a time, mixing thoroughly after each one: baking powder, salt and flour (flour goes last because it’ll really thicken things up!).

5. Carefully spoon batter over peaches. Bake at 350 degrees for 50 minutes or until a toothpick or butter knife inserted in the center comes out clean.

6. Allow it to cool 10 minutes before placing a plate over the top and quickly inverting the cake onto the plate. Gently tap the cake pan to assure that the cake has slid out completely before lifting the pan.

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7. Serve warm and gooey. Yum!

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