PEACH UPSIDE DOWN CAKE
I was inspired by my Mother to make this cake. I used peaches from the orchard on my parent's farm. This cake is very moist (without being wet) and the sweetness comes mainly from the fruit. Calories are saved by using a minimum amount of sugar.
Provided by Sherry Arritt
Categories Fruit Desserts
Time 55m
Number Of Ingredients 7
Steps:
- 1. melt butter in bottom of 9 X 13 Pyrex sprinkle white sugar over melted butter Slice enough fresh peaches and arrange to cover bottom of pan.
- 2. I used my stand mixer to mix cake mix with fresh pureed peaches* (I used a hand blender to do this,)eggs, and vegetable oil. Mix batter thoroughly and pour over peaches in the prepared pan. Batter is thick.
- 3. Bake at 350 degrees for 35 minutes or until done. Allow to cool about 10-15 minutes. Invert pan.
- 4. I left mine too long and my cake wouldn't come out, so I used a spatula to serve cake and flipped it over onto the plate. LOL It still looked beautiful and tasted fabulous!
- 5. * It takes about two large peaches (pitted and peeled)to make puree. I used a hand blender to do this ahead of time and set it aside.
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