Peach upside-down Cake

From an old newspaper clipping. I clipped most of them out closely so I can't tell the year on them.

Preach Upside-Down Cake

1/4 cup butter

1 teaspoon corn syrup

1 cup firmly packed brown sugar

1 tablespoon slivered almonds

1 No. 21/2 can sliced peaches (1 lb. 12 oz. to 1 lb 14 oz.)

1 1/2 cup sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

1 egg, slightly beaten

1/2 cup milk

1/4 cup melted butter

1. Melt butter in 8-inch square cake pan. Add syrup. Spread over bottom of pan. Sprinkle evenly with brown sugar and almonds. Drain peaches. Arrange peaches in 3 rows on sugar mixture; set aside.

2.Sift dry ingredients into mixing bowl. Combine eggs, milk and melted butter. Add slowly to dry mixture and beat for 2 minutes.

3. Pour batter over fruit mixture in pan. Bake in 400 degree oven for 35 minutes. Cool cake in pan 5 minutes. Invert on plate and let stand a minute before removing pan. Makes 9 serving.

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