Peach Upside-Down Cake
- 3 tablespoons butter
- 3/4 cup brown sugar
- 2 each peaches halved
- 5 each cherries
- 13 cup butter
- 1 each eggs
- 1 1/4 cups flour, all-purpose
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger ground
- 1/4 teaspoon cloves ground
- 1/4 teaspoon salt
- 1/2 cup molasses
- 1/2 cup water boiling
- 1 x whipped topping, prepared
- In an 8x8 inch baking pan, melt 3 tablespoons butter.
- Add 1/4 cup brown sugar and blend.
- In hollow of each peach half, place a cherry.
- Invert peach halves in pan at corners and center.
- Cream butter and remaining 1/2 cup brown sugar.
- Add egg and beat well.
- Sift together flour, baking soda, cinnamon, ginger, cloves and salt.
- Combine molasses and water and add alternately with dry ingredients to creamed mixture.
- Pour mixture carefully over fruit.
- Bake 45 to 50 minutes or until done.
- Let stand 5 minutes on cake rack.
- Invert over serving plate and remove pan.
- Serve warm with whipped topping.
butter, brown sugar, peaches halved, cherries, butter, eggs, flour, baking soda, cinnamon, ginger ground, cloves ground, salt, molasses, water boiling
Taken from recipeland.com/recipe/v/peach-upside-down-cake-39375 (may not work)