Peach Upside Down Cake Recipe
Ingredients
| Parkay Margarine | ||
| Packed brown sugar | 1/2 Cup(16 tbs) | |
| 1 1/2 Cup(16 tbs) | ||
| Granulated Sugar | 2/3 Cup(16 tbs) | |
| Egg | 1 | |
| Vanilla | 1/2 Teaspoon | |
| Flour | 1 1/2 Cup(16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 1/2 Cup(16 tbs) | |
Directions
Melt 3 Tbs. margarine in 8- or 9-inch oven-proof skillet or layer pan; sprinkle with brown sugar.
Arrange fruit in skillet.
Cream 1/3 cup margarine and granulated sugar until light and fluffy.
Blend in egg and vanilla.
Add combined dry ingredients alternately with milk, mixing well after each addition.
Carefully pour batter over fruit.
Bake at 350°F., 40€”45 minutes or until wooden pick inserted in center comes out clean.
Immediately invert onto serving platter.
Arrange fruit in skillet.
Cream 1/3 cup margarine and granulated sugar until light and fluffy.
Blend in egg and vanilla.
Add combined dry ingredients alternately with milk, mixing well after each addition.
Carefully pour batter over fruit.
Bake at 350°F., 40€”45 minutes or until wooden pick inserted in center comes out clean.
Immediately invert onto serving platter.
Chef
