Recipe Peach Upside Down Cake Amish Cooking Baking Recipes

Melt the butter and spread evenly around the sides and bottom of an 11" x 13½" cake pan. Sprinkle the brown sugar all over the butter. Peel the peaches and cut in half. To each peach cavity add 1/4 slice lemon or cherry and place upside down in the sugar.
Beat the egg whites until fluffy. Gradually add 1/2 cup of the sugar and beat until the eggs hold firm peaks. In another bowl, cream the butter and add the remaining 1/2 cup sugar, beating until light. Combine and sift the flour, salt, and baking powder. Beat these dry ingredients and the milk alternately into the butter-sugar mixture, beating well after each addition. Fold in the egg whites and the vanilla. Pour the batter over the peaches, and bake in a preheated 350° F. oven for 60 minutes. Remove and cool for 10 minutes. Take a knife blade around sides of the cake to loosen and reverse it onto a serving tray.

Makes 1 (11" x 13½") cake

4 T. melted butter
1/2 c. light brown sugar
8 peaches
4 slices lemon or 4 maraschino cherries

Cake:
4 egg whites
1 c. granulated sugar
1/3 c. butter or vegetable shortening
1¾ c. cake flour
1/4 t. salt
1 T. baking powder
1/2 c. milk
1/2 t. vanilla extract

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