Peach Upside-Down Cake

Peach Upside-Down Cake, adapted from The Fannie Farmer Baking Book

Do you bake?  Do you want to learn how to bake?  Then you need this book.  At almost one hundred years old, this is the bible of baking (apologies to Rose Levy Beranbaums’s franchise.)  It has over 800 solid, timeless recipes, and is a go-to for me whenever I need a basic recipe.

Included in this book is a pineapple upside-down cake recipe, including variations to make pear, peach, papaya, plum, mango and apricot-coconut varieties.  This was a good use for some remaining peach slices I had.  The only adjustment I made was I circled the top of the cake in pecans.

To make an upside-down cake, you pour a hot brown sugar-butter syrup into the bottom of your pan, then lay the fruit in the syrup (in a pretty pattern, of course):

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You then pour the cake batter on top of the fruit, bake the cake, and turn it over onto your cake plate:

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