Peach (or Pineapple) Upside-Down Cake
Makes 1 (10-inch) single-layer cake. Recipe is from Corinne Cook. I think this is best served warm.
Fruit and Sauce:
1 (20-ounce) can peach halves or pineapple slices, well drained (crushed pineapple can also be used but do drain it well)
Maraschino cherries, whole or halved
1/3 cup butter
½ cup packed light brown sugar
Chopped pecans if desired
1½ cups cake flour OR 1 1/3 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
½ cup shortening (or 8 tablespoons butter)
2/3 cup milk
1 teaspoon vanilla
1. Drain peaches and cherries and set aside.
2. In 10-inch skillet (or 9-inch square cake pan), over med/low heat, melt butter then stir in brown sugar until well blended. Remove from heat.
3. Arrange sliced peaches, cut side down, in brown sugar mixture. If you want to add a cherry to the peach center, lift it up a little and tuck a cherry in the center. Once the fruit is arranged, you can sprinkle pecans in the empty spaces if you like. Set aside while you make cake layer.
4. Preheat oven to 350 F.
5. Sift the flour, sugar, baking powder and salt together. Place in large bowl of electric mixer.
6. Add the shortening or butter, milk and vanilla. Beat with electric mixer for about 3-4 minutes or until light and fluffy.
7. Add the egg and continue beating an additional 2 minutes.
8. Spoon batter over the fruit.
9. Bake for 45-50 minutes or until toothpick inserted in center of cake comes out clean.
10. After cake has baked and cooled about 4 to 5 minutes, turn it onto cake platter. Let the pan or skillet sit there a minute or two so that the brown sugar mixture can drip onto the cake.
11. Slice and serve warm.