Peach Upside-Down Cake

Peach Upside Down CakeCredit: google images

This peach up side down cake is moist and full of fruit with a wonderful aroma and a great golden color. It doesn't last long at my house.

Gather the needed ingredients;
1-can (8-1/4 ounces) peach slices packed in juice or 1-can (8-1/2 ounces) unpeeled apricot halves
2-tablespoons light corn syrup
1-tablespoon butter or margarine
1-1/3-cup all-purpose flour
2-teaspoons baking powder
1/4-teaspoon ground nutmeg
1-cup milk
1-teaspoon vanilla extract
1/4-cup firmly packed light brown sugar
2/3-cup white granulated sugar
1/4-cup buter or margarine, at room temperature
1-large egg

Step 1..Preheat your oven to 350 degrees. Drain the peaches, and reserve 1-tablespoon of the peach juice. In a 9-inch round cake pan, place the reserved 1-tablespoon peach juice, the  2-tablespoons corn syrup, and the 1-tablespoon butter. Place the cake pan in the oven and heat just until the butter melts. Meanwhile in a small bowl, stir together the 1-1/3 cups all purpose flour, 2-teaspoons baking powder and nutmeg and in a cup combine the 1-cup milk and 1-teaspoon vanilla extract.

Step 2... Remove the cake pan from the oven and stir the 1/4-cup light brown sugar into the melted butter mixture. Arrange the peach slices in the pan and set aside.

Step 3...In a large mixing bowl, with an electric mixer set on medium speed, cream the 2/3-cup granulated sugar and the 1/4-cup butter until yellow and fluffy, scraping the sides of the bowl often. Add the 1-large egg and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the milk mixture. Repeat, then stir in remaining flour mixture.

 

pour batter over peach slicesCredit: google images

Pour batter over peach slices

Step 4...Carefully pour the batter evenly over the peach slices. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Place the pan upright on a wire cooling rack for 5 minutes. Using a narrow metal spatula, loosen sides of cake from baking pan. Then invert the cake onto a serving plate.  Serve warm.

Makes 10 servings.

Note...Can also use a cast iron skillet in place of the 9-inch baking pan.