BCL - Peach Upside Down Cake I Good Recipes

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Peach Upside Down Cake I

"This cake uses fresh peaches. Serve with whipped cream."

Ingredients :

1/4 cup butter
1/2 cup packed light brown sugar
1/4 teaspoon ground nutmeg
5 fresh peaches - peeled, pitted and halved
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Instructions :

Prep : 20M	Cook : 9M	Ready in : 1H

Preheat oven to 375 degrees F (190 degrees C).
Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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