PEACH UPSIDE DOWN CAKE II

Peach Upside Down Cake II image

This citrus-flavored cake recipe features a layer of cherries and canned peaches for a delicious spin on the pineapple-flavored classic.

Provided by Judy Wilson

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Yield 10

Number Of Ingredients 12

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Ingredients

¼ cup butter, softened
½ cup packed brown sugar
1 ½ cups sliced canned peaches, drained
6 cherries, pitted and halved
⅓ cup shortening
½ cup white sugar
1 egg
1 ¼ cups cake flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon orange zest
½ cup orange juice

Steps:

Spread butter or margarine in bottom of 8 inch round baking dish. Sprinkle with brown sugar and arrange very well drained peaches and halved cherries on top.
In a large bowl, cream shortening and sugar together thoroughly. Blend in unbeaten egg, and beat well.
In a separate bowl, sift together flour, baking powder and salt. Add these dry ingredients to creamed mixture alternately with the juice. Stir in orange rind until evenly distributed.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake is done. Allow cake to cool 5 to 10 minutes in the pan. Invert over serving plate to remove cake, and allow syrup to drain a minute.

Nutrition Facts : Calories 279 calories, Carbohydrate 41.3 g, Cholesterol 30.8 mg, Fat 12.2 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 234.2 mg, Sugar 26.2 g