Yay, no more picture taking trauma. Well at least no more trauma than the usual picture taking routine. I got my pictures done, and the new pieces listed on Flight Fancy. So I decided to celebrate with cake! I made a to die for peach upside down cake. Yeah, I know it's supposed to be pineapple, but I like peach better. :)
Since we ate all of it, and there's no more to share, I thought I would share the recipe with everyone. Enjoy!
Preheat oven to 350. In a cast iron skillet melt 1/3 cup butter or margarine. Swirl it around the sides of the pan, and take off the heat. Sprinkle the bottom of the pan with brown sugar, 1/2 cup or so. Lay out canned or (thawed) frozen peaches in whatever pattern you want evenly on the bottom of the pan.Cake batter - Beat 2 eggs until they look lemony, mix in 5-6 tbsp of the peach juice. Mix in 1 cup of sifted flour, 1/3 tsp baking powder, and 1/2 tsp salt. Pour evenly over the peaches. Pop the skillet in the oven for 30 min. Take out and immediately flip out on the plate while the sugar is still syrupy. Serve plain , with ice cream, or whip cream. Have a grand evening all !
