Peach Upside Down Cake
|Butter||1⁄2 Cup (8 tbs)|
|Light brown sugar||2⁄3 Cup (10.67 tbs), firmly packed|
|Peaches||1 1⁄4 Pound|
|Cake flour||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Almond extract||1⁄4 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
Melt 3 tablespoons butter in a skillet with a handle which will not burn in oven.
Add brown sugar and heat slowly until sugar and butter are blended.
Peel peaches, cut in half, remove stones, and arrange cut side down in the butter-sugar mixture in skillet.
Sift flour, measure, and resift 3 times with baking powder and salt.
Cream remaining butter; blend in granulated sugar, creaming thoroughly.
Add egg and beat until light and fluffy.
Stir in extract.
Add sifted dry ingredients and milk alternately in several portions, beginning and ending with flour and beating well after each addition.
Pour batter over peaches and bake in a moderate oven (375° F.) about 40 minutes, or until cake springs back when touched with finger.
Cool 10 minutes in skillet, then unmold on large serving plate.