A citrus flavored cake with canned peaches.

Peach Upside Down Cake II


  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 1/2 cups sliced canned peaches, drained
  • 6 cherries, pitted and halved
  • 1/3 cup shortening
  • 1/2 cup white sugar
  • 1 egg
  • 1 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon orange zest
  • 1/2 cup orange juice


1 Spread butter or margarine in bottom of 8 inch round baking dish. Sprinkle with brown sugar and arrange very well drained peaches and halved cherries on top.

2 In a large bowl, cream shortening and sugar together thoroughly. Blend in unbeaten egg, and beat well.

3 In a separate bowl, sift together flour, baking powder and salt. Add these dry ingredients to creamed mixture alternately with the juice. Stir in orange rind until evenly distributed.

4 Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake is done. Allow cake to cool 5 to 10 minutes in the pan. Invert over serving plate to remove cake, and allow syrup to drain a minute.


No Comments Yet

Login To Leave A Comment