The best delicious Fruit Upside-down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fruit Upside-down Cake recipe today!
Hello my friends, this Fruit Upside-down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Fruit Upside-down Cake is amazingly delicious, and addictive, everyone will be asking for more Fruit Upside-down Cake.
What Makes This Fruit Upside-down Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fruit Upside-down Cake.
Ready to make this Fruit Upside-down Cake Recipe? Let’s do it!
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4 tb Butter
1/2 c Light brown sugar
1/4 ts Grated nutmeg
2 c Peaches; sliced thin
1 ts Fresh lemon juice
1 1/3 c Cake flour
3/4 c Sugar
1 3/4 ts Baking powder
1/4 ts Salt
3 tb Butter
1/2 c Milk
1 ts Vanilla extract
1 Egg
Peach (pear, nectarine, apple, cherry) Upside-down Cake
Melt the butter in an 8-inch (20 cm) square pan. Add the brown sugar and
nutmeg and blend well. Remove the pan from the heat and arrange the peach
slices, slightly overlapping them, on the brown-sugar mixture. Sprinkle
the peach slices with lemon juice.
Sift the flour with the sugar, baking powder and salt. Stir the butter to
soften it, then stir in the flour mixture, milk and vanilla extract. Mix
until the flour is dampened.
Beat the batter for two minutes with an electric mixer at medium speed or
beat 300 strokes by hand. Add the egg, and beat for one minute longer with
the mixer or 150 strokes by hand. Pour the batter over the peaches.
Bake in a preheated 375F (190C) oven for 35 minutes. Cool the cake in the
pan for five minutes and then invert it onto a serving plate; let stand for
one minute more before removing the pan. Serve warm. (Note: in my
experience, this cake does not keep very well.)
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings
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