Peach Upside-Down Cake
Yield
1 cakePrep
20 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| ¾ | cup |
brown sugar
|
*
|
| 2 | each |
peaches
halved |
|
| 5 | each |
cherries
|
|
| ⅓ | cup |
butter
|
|
| 1 | each |
eggs
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
molasses
|
|
| ½ | cup |
water
boiling |
|
| 1 | x |
whipped topping, prepared
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 177 | ml |
brown sugar
|
*
|
| 2 | each |
peaches
halved |
|
| 5 | each |
cherries
|
|
| 79 | ml |
butter
|
|
| 1 | each |
eggs
|
|
| 296 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
ginger
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
molasses
|
|
| 118 | ml |
water
boiling |
|
| 1 | x |
whipped topping, prepared
|
*
|
Directions
In an 8x8 inch baking pan, melt 3 tablespoons butter.
Add ¼ cup brown sugar and blend.
In hollow of each peach half, place a cherry.
Invert peach halves in pan at corners and center.
Cream butter and remaining ½ cup brown sugar.
Add egg and beat well. Sift together flour, baking soda, cinnamon, ginger, cloves and salt.
Combine molasses and water and add alternately with dry ingredients to creamed mixture.
Pour mixture carefully over fruit.
Bake 45 to 50 minutes or until done. Let stand 5 minutes on cake rack.
Invert over serving plate and remove pan. Serve warm with whipped topping.
