Peach Upside Down Cake

• 1 12 cups flour
• 1 cup sugar
• 1 12 teaspoons baking soda
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 12 tablespoons lemon juice
• 5 tablespoons vegetable oil
• 34 cup water
• 12 cup peach puree
• 1 12 teaspoons vanilla
• 14 cup margarine
• 14 cup brown sugar
• 2 ripe peaches, sliced

1. In a small saucepan, melt brown sugar and margarine for the topping on medium low until sugar is completely dissolved.
2. In a 9-inch oiled cake pan, pour the topping mixture in the bottom of the pan.
3. Arrange the sliced peaches over the topping mixture, making sure the entire bottom of the pan is covered.
4. Mix flour, sugar, baking soda, nutmeg, cinnamon, and salt in a bowl.
5. In a separate bowl, thoroughly mix the lemon juice, oil, water, peach puree, and vanilla.
6. Pour wet ingredients over dry ingredients and quickly stir together until just combined (note: the batter will be thick); pour batter over the arranged peaches evenly.
7. Bake at 325 in a preheated oven for 40 to 50 minutes or until top feels slightly firm.
8. Let the cake cool for 10-15 minutes and use a knife to loosen the edges; hold a plate firmly over the pan and flip over.

flour, sugar, baking soda, nutmeg, cinnamon, salt, lemon juice, vegetable oil, water, peach puree, vanilla, margarine, brown sugar, peaches

Taken from www.food.com/recipe/peach-upside-down-cake-387681 (may not work)