Peach Upside Down Cake
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Canned sliced peaches||29 Ounce, save 1/4 cup juice (1 Can)|
|Bisquick||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Put 2 tablespoons butter in 8-inch square pan and set in preheated 350° oven to melt.
Sprinkle evenly with brown sugar.
In bowl, combine Bisquick and sugar.
Add 3 tablespoons butter (softened), 1 egg (or 1/4 cup egg substitute) and 1/4 cup peach juice.
Beat well, then gradually stir in milk.
Bake 50 minutes or until center is done.
Let sit 5 minutes.
Invert onto serving plate.