First, I wanted to make this peach upside down cake. A bowl of luscious looking and smelling peaches was sitting on the kitchen counter just begging for a dessert to showcase their "talents". The recipe calls for two cups of sliced peaches. I think I used a little less. Oliver came into the kitchen to sit beside me in case some tasty morsel would fall to the floor. I felt guilty in tasting the peaches (a baker has to do that lest they not be up to par) and not sharing with him. Eventually, I think the two of us ate the equivalent of a whole peach. We can report that it was juicy and delicious!
The recipe was quite a bit different from the Silver Palate one I usually use. I followed it fairly closely although I didn't sift the dry ingredients three times. I did just dump the butter into the dry ingredients where they eventually got mixed in fairly well but weren't creamed. It turned out to have a good texture and we liked it. I think I'll stick to my S.P. recipe in the future and will try to restrain myself (and my dog) from eating too many peach slices.
Peach Upside Down Cake
1 1/4 cups sifted cake flour
1 1/4 tsps baking powder
1/4 tsp salt
3/4 cup sugar
4 Tbsp softened butter (or other shortening--probably Crisco?)
1 egg, well beaten
1/2 cup milk
1 tsp vanilla
4 Tbsp butter
1/2 cup brown sugar, firmly packed
2 cups sliced peaches (fresh or canned). I used fresh.
1. Sift flour once, measure, add baking powder, salt, and sugar and then sift together three times. Add butter. Combine egg, milk, and vanilla. Add to the flour mixture, stirring until all the flour is dampened; then beat vigorously 1 minute.
2. Melt butter in an 8 inch pan or 8 inch skillet, over low flame. Add the brown sugar and stir until melted. On this, arrange sliced peaches. Turn batter over the peaches. Bake in moderate oven (350) for 50 minutes or until done.
3. Loosen cake from sides of pan with spatula. Serve upside down with peaches on top. Garnish with whipped cream.