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Peach Upside Down Cake

In keeping with our mini-dessert theme, Victor headed into the kitchen and made a mini Peach Upside Down Cake – and it is outrageously good!  It’s one of those things that is so basic in concept and so over the top in flavor. One simple perfectly-ripe peach and a simple vanilla cake blend together to make an anything but simple-tasting dessert! It’s the ultimate in a few quality ingredients making a huge statement.

There’s no trick to this other than getting into the kitchen and making it!.

Peach Upside Down Cake

Topping

  • 1 peach, sliced
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans

Cake

  • 3 tbsp butter
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1 1/3 cups flour
  • 1/2 cup milk

Preheat oven to 350°F. Butter 6″ pan.

Topping:

Melt the butter and pour into pan. Sprinkle in brown sugar. Lay peach slices over mixture and sprinkle with nuts.

Cake:

Beat the butter and sugar until light.

Beat in the egg. Mix vanilla with milk.

Add the flour alternately with the milk in three additions.

Spread batter over peaches.

Bake for 30 to 35 minutes, until a toothpick comes out clean.

Cool slightly then invert onto serving plate.

Every bite put a smile on my face!

 

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