Peach-Cherry Upside Down Cake
For best results, use fresh peaches rather than canned. Thawed and drained frozen peaches should also work.
Servings 8
Cost 5
Ingredients
- 4 tablespoons softened butter (it should be extremely soft and squishy) (56 grams)
- ½ cup packed brown sugar (100 grams)
- 2-3 fresh peaches, peeled and sliced
- ½ cup fresh cherries cut in half
- ⅓ cup shortening
- ½ cup granulated sugar – scant (90 grams)
- 1 large egg
- ½ teaspoon vanilla
- 1 ¼ cups cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup orange juice plus ½ teaspoon zest
Instructions
- Preheat oven to 350 degrees F.(175 degrees C)
- Rub softened butter over inside of an 8x2 inch round metal cake pan, coating as thoroughly as possible. Sprinkle with brown sugar.
- Arrange the peach slices in circles over the sugar. Press the cherries in, cut side up.
- Mix together the shortening and the sugar. No need to cream it for long, just beat together. Beat in the egg and vanilla.
- Sift or just whisk flour, baking powder and salt together in a separate bowl. Add flour mixture to creamed mixture alternately with the juice (and zest) and stir just until mixed. Pour over the fruit.
- Set a foil covered pan on lower rack to catch any drips, then place cake on center rack and bake for 42-50 minutes or until edges are browned and cake appears set.
- Let cake cool in pan for 5 minutes, then invert. I did this by placing a flat cookie sheet flush against the top of the cake, holding them both together with hot pads and turning. Tap the cake and it should come out.