Peach Upside-Down Cake

prep time:: 25 min
total time:: 1 hr , 20 minutes

Makes 8 servings

I am not a big cake lover, but when I made this cake I fell in love. Recipe from Midwest Living Magazine, July/August, 2008 edition. Recipe from Rendleman Orchards in Southern Illinois.

ingredients

1/4 c. butter
1/2 c. packed brown sugar
1 1/2 to 2 cups slices, pitted and peeled fresh peaches (about 2 medium) or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise.
1/1/4 c. all-purpose flour (I used cake flour)
1 1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
3/4 c. granulated sugar
1 egg
1 tsp. vanilla
1/2 c. milk

directions

1
Place 1/4 c. butter in an 8 x 8 x 2 inch baking pan and set pan in a 350°F. oven about 5 minutes, or until butter is melted. (Be sure to watch carefully to avoid over-browning the butter.) Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
2
In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 c. butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. (Beat very well.) Add egg and vanilla, beating until combined. (Again, beat very well.) Alternately, add the flour mixture and milk to beaten butter, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in pan.
3
Bake in 350°F. oven for 45 to 50 minutes, or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm.

notes

The key to this recipe is the cake flour (read directions on box for substitution directions) and mixing the butter and sugar in very well. And also beating well after adding the egg and vanilla. This cake is melt in your mouth.

Source: MOM