Peach Upside Down Cake

Serves: 6

Ingredients:

Topping

2 cans of sliced peaches, drain and reserve juice
1 stick unsalted butter
1 cup brown sugar

Cake

1½ cup unbleached flour
2 tsp. baking powder
½ tsp. fine salt
6 tbsp. soft, unsalted butter
1 cup sugar
2 room temperature eggs
1 tsp. vanilla extract
½ cup canned peach juice

Instructions:

In the cake pan, melt the butter and stir in the sugar. Allow it to blend together and bubble.
Arrange the fruit slices on top of the caramel.
In a large bowl, sift the flour, baking powder, and salt together.
In a separate bowl, cream together the butter and sugar for about 5 minutes.
Mix in one egg at a time with the vanilla.
Blend in the juice.
In 3 separate additions, sprinkle in the dry mixture and mix to combine. Don’t over mix.
Bake at 350 for 35-45 minutes.