Recipe - Fruit Upside-Down Cake

4 tablespoon Butter
One half cup Light brown sugar
One fourth teaspoon Grated nutmeg
2 cup Peaches; cut or sliced up thin
1 teaspoon Fresh lemon juice
1 1/3 cup Cake flour
Three fourths cup Sugar
1 Three fourths teaspoon Baking powder
One fourth teaspoon Salt
3 tablespoon Butter
One half cup Milk
1 teaspoon Vanilla extract
1 Egg

Peach (pear, nectarine, apple, cherry) Upsidedown Cake

Melt the butter in an 8inch (20 cm) square pan. Add the brown sugar and
nutmeg and blend well. Remove the pan from the heat and arrange the peach
slices, slightly overlapping them, on the brownsugar mixture. Sprinkle
the peach slices with lemon juice.

Sift the flour with the sugar, baking powder and salt. Stir the butter to
soften it, then stir in the flour mixture, milk and vanilla extract. Mix
until the flour is dampened.

Beat the batter for two minutes with an electric mixer at medium speed or
beat 300 strokes by hand. Add the egg, and beat for one minute longer with
the mixer or 150 strokes by hand. Pour the batter over the peaches.

Bake in a preheated 375F (190C) oven for 35 minutes. Cool the cake in the
pan for five minutes and then invert it onto a serving plate; let stand for
one minute more before removing the pan. Serve warm. (Note: in my
experience, this cake does not keep very well.)

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.