Peach Upside-Down Cake
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-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
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.
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.