Sunday, August 30, 2009

Cooking and Baking our hearts out.

Dale and I have been cooking and baking a lot lately.  Last week we made 7 jars of strawberry jam and tonight we made this wonderful peach upside down cake.  Now we just have to urge ourselves to exercise more or my bottom will be larger than ever before!

Here is the recipe for the cake:

Caramel Peach Upside Down Cake

Topping layer:

1 can peach slices
1/4 c. butter
1 c. brown sugar
1 jar maraschino cherries (we didn't use these)

Cake batter

1/3 c. butter
2/3 c. sugar
2 eggs
1 1/2 tsp. ginger
1 1/2 c. flour
3 tsp. baking powder
1/4 tsp. salt
2/3 c. milk

Drain peaches. Melt butter and brown sugar in a 10 inch skillet or 9 inch cake pan. Heat until sugar is dissolved. Remove from heat. Place peach slices in sunburst effect. Scatter cherries around peaches.

Make batter: Cream butter and sugar. Beat in eggs. Combine ginger, flour, baking powder and salt; stir to mix. Gently pour into skillet or pan over peach slices. Bake in preheated 350 degree oven 35-40 minutes or until tests done. Immediately turn upside down on large serving plate. Serve warm with ice cream or whipped cream.


  1. This looks way too yum to pass up! Gorgeous! (I want a kitchenaid mixer badly!)

  2. Fabulous
    Both of you take the cake♥


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