Ingredients
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1/2
-
1
-
1
-
3
-
1/3
-
1/3
-
3
-
-
-
-
-
-
-
-
Directions
Peach Upside-Down Cake,Delicious change from pineapple upside down cake.,Can use a bundt pan for this recipe?,Good recipe base to start with, but after reading all of the reviews and comments I have to say I relied on the review from judyt1991 the most. So 1st, used a bundt pan, sprayed BIG TIME, butter, 1/2 of the brown mixed with a good shot of cinnamon, nutmeg, fresh ginger, and then sprinkled the pan with fresh raspberries (hey, works for peach melba, and just the tart pop this sweet cake needed). In the batter used chopped canned peaches, rinsed in an organic peach nectar (no sugar) and used a good shot of fresh lemon juice, and lemon zest, and the balance of the peach nectar in place of water, then toasted pecans, and about 3/4 of a cup of fresh raspberries. So, now after reading all that I just typed, I guess I changed pretty much the whole recipe, guess I’ll call it Peach Melba upside down cake. Thanks
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Steps
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1
Done
|
Preheat Oven to 350f |
|
2
Done
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Place Butter and Brown Sugar in 9x13-Inch Pan and Place in the Oven While It's Heating; When Butter Is Melted, Stir to Combine. |
|
3
Done
|
Mix Cake as Directed, Using Juice from Peaches in Place of Water. |
|
4
Done
|
Arrange Peaches on Top of Sugar Mixture, and Spread Batter Over Fruit. |
|
5
Done
|
Bake For 45 to 50 Minutes, Until Cake Tests Done With a Toothpick. |
|
6
Done
|
Let Stand 5 Minutes For Topping to Set. Then Place a Large Platter or Cookie Sheet Over the Pan and Turn Upside Down. |
|
7
Done
|
Serve Warm or Room Temp With Whipped Topping or Ice Cream. |
