Peach Upside Down Cake

cook time:: 40 to 50 minutes

Exerpt form Terese Allen, Hometown Flavor by Prairie Oak Press; a cookbook and guide to Wisconsin bakeries, butcher shops, cheese factories, and other small markets.

ingredients

1/2 c packed light brown sugar
6 T softened butter, divided
3 C fresh peeled peaches tossed with 3 T sugar
1/3 cup milk
1 T lemon juice
1 1/4 c cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp.salt
1/2 c white sugar
2 Eggs

directions

1
Heat oven to 325 degrees. Cream brown sugar and 4 T butter in bowl. Spread into 9 or 10 inch glass pie plate. Arrange 2 cups peaches in spiral pattern over mixture.
2
Finely chop remaining peaches. Combine with milk, lemon juice and vanilla.
3
Sift cake flour, baking powder, baking soda, and salt into second bowl.
4
Cream remaining 2 T butter with white sugar in third bowl; beat in eggs.
5
Stir milok and flour mixtures alternately into third owl. Spread mixture over peaches. Bake until tooth pick inserted in center comes clean, 40 to 50 minutes. Cool 15 minutes. Invert cake onto plate. Serve warm or at room temperature