Upside Down Cake

I'm not really a fan of Pineapple Upside-Down Cake, but when I was reminded that it exists (see here), I thought I ought to give it a try again, especially since I was trying to match a Jamaican-inspired dinner theme. But I definitely didn't want to use maraschino cherries! So, I pulled out some canned pineapple and peaches. We liked the results; however, next time we'll use only peaches!

Peach Upside-Down Cake

• 3-4 tablespoons butter or margarine
• 1/2 cup brown sugar
• 1-2 cups sliced canned peaches (or pineapple), drained
• 1/4 cup chopped pecans or almonds, optional
• 3/4 cup white sugar
• 1/3 cup shortening
• 3/4 cup milk (use peach/pineapple juice or almond milk if desired)
• 1 egg
• 1 teaspoon vanilla (or almond extract)
• 1 1/3 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Melt butter in a 9" (square or round) cake pan and stir in brown sugar. Layer peaches and pecans on top and set aside. 

Cream white sugar and shortening; stir in milk, egg and vanilla. Combine and stir in dry ingredients. Pour over the peach mixture and bake at 350 degrees for 45 minutes.

Immediately invert on a serving platter. Keep pan on for five minutes, then remove. Serve warm, with whipped cream if desired.