Grandma June's Recipe Box · Chapter 50
Homecoming Peach Upside-Down Cake
“Baked for Sweetwater's first real harvest in ten years.”
You'll need
- ¼ cup butter, melted (topping)
- ½ cup brown sugar
- 3 ripe peaches, sliced
- 1½ cups flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup butter, softened (cake)
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup milk
How to make it
- Heat the oven to 350°F. Pour the melted butter into a 9-inch round cake pan, sprinkle with brown sugar, and arrange the peaches on top.
- Whisk the flour, baking powder and salt.
- Cream the softened butter and sugar, then beat in the eggs and vanilla.
- Add the flour mix and milk alternately, mixing just until smooth. Spread over the peaches.
- Bake 35–45 minutes, until a toothpick comes out clean.
- Cool 10 minutes, run a knife around the edge and turn out onto a plate.
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