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upside down peach cake 1      peach cake kushi

KosherEye.com

 A peachy recipe! We love to make this cake when peaches are in season. However, frozen peaches work well also.  Make it parve or dairy, round or in a loaf pan.

Ingredients

Ingredients
3/4 cup butter, or margarine softened, divided
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches or defrosted frozen peaches, drained
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla or almond extract
1 teaspoon bourbon (optional)
1 1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk – dairy milk or parve almond or coconut milk

Directions

Melt 1/4 cup butter or margarine; pour into an ungreased 9-in. round baking pan, or 2 small loaf pans. Sprinkle bottom of pan(s) with brown sugar. Arrange peach slices in single layer over sugar.
In a large bowl, cream sugar and remaining butter or margarine until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes, then invert onto serving plate. Serve warm.

Notes 
Approximately 8 servings