Peach and Strawberry Upside-Down Cake

Easy, easy, easy.  Yummy, yummy, yummy.  That is all you need to know about this cake!

.

Peach and Strawberry Upside-Down Cake

.

4 Tablespoons butter, plus 4 Tablespoons butter and 2 Tablespoons Crisco Shortening

1/2 cup firmly packed brown sugar, plus 1 cup firmly packed brown sugar

1/2 teaspoon cinnamon

1/2  (16 oz.) package frozen peach slices NO JUICE, thawed and drained (set on paper towels to absorb extra moisture and pat dry)

1/2  (16 oz.) package frozen whole strawberries NO JUICE, thawed and sliced (set on paper towels to absorb extra moisture and pat dry)

2 eggs

1 teaspoon Mexican Vanilla (I sell this in my online BOUTIQUE but any nice brand of REAL vanilla will be wonderful)

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground ginger

1/2 teaspoon salt

1 Tablespoon grated orange peel

1/2 cup milk

.

Preheat oven to 350 degrees.  In a 9-inch round cake pan, melt 4 Tablespoons of the butter.  Stir in 1/2 cup of the brown sugar and add the cinnamon.  Mix everything together and spread it around the bottom of the cake pan evenly.  Arrange peach slices on the bottom of the cake pan and fill in the spaces with strawberry slices…make any design that you like…be creative and make it pretty…this part will be the TOP of your cake when you flip it over!

In a large mixing bowl, cream the 4 Tablespoons of butter and the Crisco.  Add 1 cup brown sugar and mix well.  Beat in the eggs, one egg at a time until blended.  Add the vanilla.

In a separate medium sized bowl, mix together the flour, baking powder, ginger, salt and orange peel.  Stir with a fork until well combined.

Slowly add a small amount of the flour mixture to your butter mixture…then a little milk, then a bit more flour mixture…keep on until everything is well blended.

Pour the batter over the top of the peaches and strawberries and bake at 350 degrees for about 45-50 minutes or until a toothpick inserted comes out clean.  Remove onto a wire rack and let the cake cool for about 10 minutes.  Invert onto a serving plate.  Serve with a dollop of fresh whipped cream…or it is perfect just PLAIN!  This makes a yummy dessert and a great little breakfast cake too!

.

Bone Appetit!

 

No Comments

Post a Comment