Monday, July 3, 2017

Peach Upside Down Cake by Melinda Curtis

What's better than gathering together on the 4th? Having something great to eat! Here's a recipe I go from author Sheila Roberts - Peach Upside Down Cake.
Photo Compliments of Betty Crocker.com
Ingredients:
Upside down topping:
1/4 cup butter
1/2 cup brown sugar
3 fresh peaches, peeled and sliced (or 1 cup sliced canned peaches)

Cake (yes, from scratch - lol - although you could use a Betty Crocker mix: butter yellow, vanilla or white):
1/4 cup butter, softened
1 1/4 cup flour
1 1/4 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 egg
1/2 cup milk
1/2 tsp vanilla

Preheat oven to 350

Directions Upside Down Topping:
Place butter and brown sugar in a glass pie pan on top of a stove burner set on low. Once melted, remove from burner and spread evenly arranged sliced peaches over butter mixture.

Directions for Cake:
Sift together dry ingredients for cake and add the rest of ingredients. Pour batter evenly over the peaches, sugar and butter. Back in pie pan 25 minutes or until a toothpick inserted comes out clean. Serve warm.

Excellent with vanilla ice cream.

Have a happy and safe holiday! If you enjoy this recipe, mention Sheila Roberts and Melinda Curtis when you pass it on!

Melinda Curtis is an award winning USA Today bestseller. She writes sweet romance for Harlequin Heartwarming, sweet romantic comedy novellas and sexy traditional contemporary romance. Her latest releases include:

15 comments:

  1. Thanks to you and Sheila Roberts for sharing the recipe. Best wishes with your latest releases, Melinda!

    ReplyDelete
  2. Yummy! Must make this. Wonder if gluten free flour will work? Congratulations on your releases. Happy Fourth of July.

    ReplyDelete
  3. oooOOOooo...I need to try this, Melinda! Cerella and I always post a recipe (or two), but I don't think we've shared one that stars peaches!

    Wishing you and yours a safe and happy Independence Day weekend!

    ReplyDelete
  4. This looks delicious! Always looking for new ways to use fresh fruit in the summer. I might try sprinkling a few blueberries in there, too.

    ReplyDelete
  5. I've been wondering what to make for tomorrow. This sounds perfect. 9 inch pie pan? Happy Fourth!

    ReplyDelete
  6. Melinda, this looks yummy. We are in the midst of food making right now. This solves one of our dessert dilemmas! Thanks! And Happy 4th of July!

    ReplyDelete
  7. Looks delicious. Thanks for sharing. And thanks for sharing news of your books.

    ReplyDelete
  8. Oh my!!! What a beautiful cake! Thank you for the recipe! Happy 4th!

    ReplyDelete
  9. Yum! That looks amazing!! Saving! Happy 4th!
    <3

    ReplyDelete
  10. Yum. We had peach trees when I was growing up, and ate lots of peach cobbler and peach ice cream, but never peach upside down cake. It looks so good -- I'll have to try it. Thanks, Mel.

    ReplyDelete
  11. What a lovely summer cake idea. It made me think of my mother's pineapple upside down cake and how we were so happy when she made it. Brought back good memories along with the recipe. Thanks.

    ReplyDelete
  12. Oh my goodness! This sounds so yummy. I can't wait to try it. Happy 4th of July!

    ReplyDelete
  13. Thank you! I'd lost this recipe (or one like it) and was thinking about it just the other day, wishing I still had it.

    ReplyDelete
  14. This sounds so delicious! I have to try it!

    ReplyDelete