AMISH PEACH UPSIDE-DOWN CAKE
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Hopefully everything is just peachy wherever you are. Peaches are something that are great year-round. In season, there’s nothing better. When we vacation in South Carolina, often in August, there are vendors selling peaches from bushel baskets along the road-side. When the season is just right, those peaches are near-perfect. During the winter, there’s nothing better than biting into a fresh peach to remind one of summer. There’s nothing better than this Amish peach upside-down cake to transport one to summer, no matter what time of year!
Serves: 1 cake
- 1 quart sliced peaches, drained
- 6 tablespoons butter
- 2 / 3 cup vegetable shortening
- 1 cup brown sugar
- 1 cup white sugar
- 2 1 /2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups flour
- 2 teaspoons vanilla
- 2 eggs
- Drain peaches and reserve syrup.
- Melt butter in a skillet.
- Add brown sugar and 2 tablespoons syrup and drained peaches to skillet.
- Add water to remaining syrup to make 1 cup and set aside.
- Cream together shortening and sugar until light and crumbly.
- Add eggs and vanilla.
- Beat until fluffy.
- Sift together the baking powder, salt, and flour.
- To the creamed mixture, add the dry mixture and 1 cup of syrup alternately, stirring after each addition till smooth.
- Use slotted spoon to remove peaches from skillet and spread peaches in bottom of greased 13×9 inch cake pan.
- Spread batter over peaches and bake at 350 degrees for 35-40 minutes, until brown and toothpick inserted in center comes out clean