A Blast From the Past f2^O9#kY1ueLd,FNdodV5

Pretty much. It was very simple, just scald and peel the peaches (I used three large), then slice them for prep, make the caramel pour into the bottom of the pan, arrange the peaches nicely and make cake batter and pour over. Bake and flip carefully. I modified a pineapple upside down cake recipe from Fine Cooking, aside from using peaches instead of pineapple, I changed the cake recipe a little and we really liked it.

Here is the recipe as I made it:

Fresh Peach Upside Down Cake

3-4 cup packed dark brown sugar 4 tablespoons unsalted butter

3 large peaches, scalded, peeled and sliced

2 cups cake flour 2 1-2 teaspoons baking powder 1-4 teaspoon salt 8 tablespoons unsalted butter, at room temperature 3-4 cup sugar 1 teaspoon vanilla extract 2 large eggs 2-3 cup buttermilk

Heat oven to 350 and lightly butter the sides of a large round cake pan (I used a stone pan that was at least 9" across and 2" high).

Make caramel: In a small saucepan, combine the brown sugar and butter. Cook over medium heat, stirring often until the butter is melted and the mixture is smooth. Bring to a boil and pour into the prepared pan. Spread with a spatula to coat the bottom evenly. Arrange peach slices evenly in the caramel, overlapping them slightly, if necessary.

Make cake: Sift together the cake flour, baking powder and salt. In a medium bowl, beat the butter until smooth (I used the KA). Gradually add the sugar and continue beating until fluffy and lighter in color. Beat in the vanilla. Add the eggs one at a time, beating briefly after each addition. Beginning and ending with the flour mixture, add the flour alternately with the buttermilk. Scoop large spoonfuls of batter onto the fruit; gently spread the batter evenly in the pan. Lightly tap the pan on the counter to settle the batter. Bake until the cake is golden brown and a pick inserted in the center comes out clean, about 45 minutes. Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 5 minutes to let the topping settle (I didn't do that). Gently remov the pan and serve the cake warm or an room temperature.

Regards, Ranee

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"She seeks wool and flax, and works with willing hands." Prov 31:13