Peach Upside-down Cake

I am going to be putting this in the oven later on today, it is super easy, and full of yum.

Peach Upside-down Cake

1 can sliced cling peaches

1 cup brown sugar

4 tablespoons of butter

1/4 cup shortening

3/4 cup sugar

1 egg

1 1/2 cup flour

2 tablespoons baking powder

1/4 teaspoon salt

2/3 cup of milk

1/4 cup of peach juice from the cling peaches

 

Preheat oven to 350 degrees.

Melt butter in the microwave, mix melted butter, and brown sugar in the bottom of a 9″ round pan.  Arrange sliced peaches on the brown sugar/butter mix. As many as will fit, in one layer.

Mix dry ingredients in a bowl.  Cut in shortening.  Add remaining ingredients, and mix.  Batter will be thick.

Spread over the peach/brown sugar mixture, making sure to cover all peaches and brown sugar.

Bake for 35-45 minutes or until a tooth pick comes out mostly clean.  Due to this cake being a bit gooey on the top, it can still be a little gooey, just make sure the cake is set through out.

Let cool for five minutes.  Take a butter knife, and run it around the edge of the cake.

Take a round plate that is larger than the cake pan.  Place the plate on top of the cake pan.  Hold on the edges with a pot holder, and flip it over.  (I usually tap the cake pan all over to make sure that the cake has completely come loose from the bottom.)

Gently lift the cake pan from the cake.

Tada!  Peach Upside-down cake!

Super delicious with vanilla ice cream, or whipped cream, or cool whip!

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