shadow shot # 10 and an upside down peach cake

Peach Upside Down Cake

For the topping:
¾ cup butter or margarine
1 cup firmly packed brown sugar
2 cups sliced peaches, drained (reserving 5 tablespoons of juice)

For the cake:
3 eggs, separated
5 tablespoons peach juice
(Elberta peaches should render a lot of juice, if not, add water)
1 cup sugar
1 cup all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract

Any peach will do, but Elberta peaches are the best!

2 cups sliced peaches, drained.

Cream the butter or margarine and sugar together. Spread on the bottom of a 9-inch cake pan and cover with peaches slices. This will be the top of the cake.

Beat the egg yolks until thick and lemon colored. Add the peach juice, the sugar gradually, beat until light and fluffy. In a clean bowl with clean beaters, beat the egg whites until stiff. Fold into the egg yolk mixture.

Sift the flour and salt together and gently blend into the batter, then add the vanilla. Pour the batter over the topping.

Bake at 350 degrees for about 40-45 minutes, or until brown and the cake springs back when touched.
Cool 10 minutes on a wire rack. Run a metal spatula around the side and put a serving plate over the cake pan. Invert and let the cake fall onto the serving plate.

Cut a piece, pour a tall, cold glass of milk… hand it to the receiver, kiss them on the cheek, give them a big hug, and say…”Everything is going to be all right.” Southern comfort at it’s best!

~ Buttercup ~

"An animal's eyes have the power to speak a great language." ~ Martin Buber