Cook Time: 50 minutes
Total Time: 50 minutes
Yield: Serves 8
- 1/4 cup butter, softened
- 1/2 cup brown sugar, packed
- 1 1/2 cups canned peach slices, drained
- 6 maraschino cherries, halved
- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg
- 1 1/4 cups sifted cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon grated orange peel
- 1/2 cup orange juice
Spread the butter in bottom of 8-inch round cake pan and sprinkle with brown sugar. Arrange peaches and cherries on brown sugar.
In a mixing bowl with electric mixer, cream the shortening and sugar. Add the egg and beat well.
Sift the flour, baking powder and salt together; add to creamed mixture alternately with mixture of the orange peel and juice.
Pour batter over the peaches, taking care not to disturb fruit. Bake at 350° for 45 to 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean.. Cool for 10 minutes. Invert over serving plate and remove cake pan.
Makes 6 to 8 servings.
Peach Pound Cake
This moist and delicious peach cake is baked in a Bundt cake pan. Serve it with a peach sauce or dust the cake with powdered sugar.
Fresh Peach Upside-Down Cake
This great tasting upside down cake is baked in a round or square cake pan, and the buttery cake is flavored with vanilla, a little almond extract, and cinnamon.
Peach Streusel Cake
This cake is a crumb cake with a relatively light topping of flour, brown sugar, and butter. Cinnamon flavors the topping on this delightful peach cake.