Peach Upside Down Cake II
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Description
This citrus-flavored cake recipe features a layer of cherries and canned peaches for a delicious spin on the pineapple-flavored classic.
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
Directions
- 1. 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.
- 2. In a large bowl, cream shortening and sugar together thoroughly. Blend in unbeaten egg, and beat well.
- 3. 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.
- 4. 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
serving: 8 inch round cake
calories: 279 kcal
carbohydrates: 41.3 g
protein: 2.5 g
saturated fat: 4.8 g
cholesterol: 30.8 mg
sodium: 234.2 mg
fiber: 0.9 g
sugar: 26.2 g