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Peach Upside-Down Cake Recipe

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This is a family favorite and a great summertime dessert, using fresh peaches. We love this cake served warm with whipped cream.

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Peach Upside-Down Cake Recipe

Prep: 15 min. Bake: 45 min. + cooling

Yield: 6 Servings

15 45 60

Ingredients

1/3 cup butter, melted
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
1/3 cup shortening
1 cup sugar
1 egg
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
Whipped cream, optional

Directions

Pour butter into an ungreased 9-in. square baking pan; sprinkle with brown sugar. Arrange peach slices in a single layer over brown sugar.
In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in lemon juice 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 with whipped cream if desired. Yield: 6 servings.

Originally published as Peach Upside-Down Cake in Country Extra July 2006, p49

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