This cake is a twist on the traditional pineapple upside-down cake. It's very easy to make and makes an impressive-looking dessert. It's especially good warm but I've been known to have an unwarmed piece for breakfast (I tell myself it's no different than having a piece of toast with jam. Same calories, right?!!)
I took this to dinner at a friend's house. It is easy to transport and makes a small cake so not a lot of leftovers to deal with.
|You don't need a "fancy" pan to make this but it makes for a very nice presentation, if you do!|
|Spread the batter over the peach and sugar layer, very easy dessert!|
1/4 cup butter
1/2 cup packed brown sugar
1 1/2 to 2 cups sliced, pitted and peeled fresh peaches (2-3 medium)
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 cup milk
Place 1/4 cup butter in an 8x8x2-inch baking pan and set pan in a 350 degree oven for about 5 minutes, or until butter is melted. (Be sure to watch carefully to avoid overbrowning 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.
In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition, just until combined. Spread batter evenly over the peaches in the pan.
Bake in 350 degree 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.