AMISH PEACH UPSIDE-DOWN CAKE
Welcome, visitors! I hope you take time to explore and enjoy! To find out more either explore or visit “About The Amish Cook.”
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