Fresh Peach and Cherry Upside Down Cake
Ingredients
- Topping:
- 1/2 cup (125 mL) butter
- 1 cup (250 mL) packed brown sugar
- 3/4 tsp (4 mL) ground cinnamon
- 2 cups (500 mL) sliced fresh peaches
- 1 cup (250 mL) cherries, pitted and halved
- Cake:
- 1 cup (250 mL) butter, softened
- 1 3/4 cups (425 mL) granulated sugar
- 3 eggs
- 2 tsp (10 mL) vanilla extract
- 3 1/3 cups (825 mL) Robin Hood® Best for Cake & Pastry Flour
- 1 tbsp (15 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1 can (354 mL) Carnation® Evaporated Milk, Regular, 2%, or Fat Free
Directions
Topping:
Step 1:
Preheat oven to 350°F (180°C). Grease and line a 9” x 13” (23 cm x 33 cm) baking dish with parchment paper, overlapping 2 sides for easy removal. Combine butter, brown sugar and cinnamon in a saucepan. Heat until butter is melted and ingredients are combined. Pour in prepared baking dish. Place peaches and cherries as desired.
Cake:
Step 2:
Cream butter and sugar in a large bowl until well combined. Add eggs, one at a time, beating well after each addition. Add vanilla.
Step 3:
Sift flour, baking powder, and salt in a medium bowl. Add one third of the flour mixture to the egg mixture. Beat until combined. Add half of the evaporated milk and another third of the flour mixture, beating after each addition. Add remaining milk and end with the flour mixture. Spread over peaches and cherries.
Step 4:
Bake in preheated oven 65 - 70 minutes or until a toothpick inserted in center of cake comes out clean.
Step 5:
Run a knife around the inside of the pan to loosen the cake and immediately invert pan onto wire cooling rack.