Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCakesandfrostings - Cake Peach Upside Down Cake
Famous Authors (View All Authors)
Cakesandfrostings - Cake Peach Upside Down Cake Post by :jerry_tire5 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :649

Click below to download : Cakesandfrostings - Cake Peach Upside Down Cake (Format : PDF)

Cakesandfrostings - Cake Peach Upside Down Cake

Peach Upside Down Cake

1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 cup milk

Bottom Layer:
1/3 cup butter
1 cup brown sugar
sliced peaches


Preheat oven to 350° F

For the bottom layer:
Melt the 1/3 cup of butter in a 9 x 9 pan. Stir in the brown sugar and spread evenly in pan. Place sliced peaches close together on bottom of pan so that it is covered.

For the cake:
Cream butter and sugar. Add eggs and beat. Add dry ingredients alternately with milk. Pour this mixture over the peaches and bake at 350* for 40 to 50 minutes or until a tooth pick inserted comes out clean. Let cool for 10 minutes then invert on a serving platter.
If you like this book please share to your friends :
NEXT BOOKS

Cakesandfrostings - Cake Peaches And Cream Cakesandfrostings - Cake Peaches And Cream

Cakesandfrostings - Cake Peaches And Cream
1 (2 layer size) butter flavor cake mix 1-1/2 c. sugar 4 TBS. cornstarch 4 c. chopped fresh peaches 1/2 c. water 2 c. whipping cream 2-3 TBS. powdered sugar 1 c. sour cream Prepare cake mix according to package directions, using two 8-inch round cake pans. Cool and split each layer. Combine sugar and cornstarch in a saucepan. Add peaches and water; cook over medium heat, stirring constantly, until smooth and thickened. Cool mixture completely. Combine whipping cream and powdered sugar in mixing bowl; beat until stiff peaks form. Spoon 0ne-third of peach filling over split layer of cake;
PREVIOUS BOOKS

Cakesandfrostings - Cake Peach Raspberry Sponge Cakesandfrostings - Cake Peach Raspberry Sponge

Cakesandfrostings - Cake Peach Raspberry Sponge
1 1/4 lb. angel food cake (either bought or made) 1/3 cup Orange Juice Unsweetened 1/4 cup sugar 4 cups raspberries 2 cups peach slices fresh or frozen Remove the crust from the cake and cut into 1/2 inch thick slices. In a 2 1/2 qt. straight sided casserole or an 8 cup souffle dish, arrance 3/4 of the cake slices across the bottom and around the sides of the dish. Try to cover all the dish...fitting cake pieces together. You may need to cut a few to fit. Cover and set aside. In a medium saucepan heat the juice and
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT