Peach Upside Down Cake

by Silvia

1 1/2 cups of unbleached white flour, preferably Hecker's or some similar brand
tsp. baking powder
sprinkle of cinnamon
tsp. vanilla (or a small capful, which is how I measure...)
sprinkle of salt
3/4 to 1 cup of sugar
2 eggs
1 stick of butter
1 cup or thereabouts of peach syrup
a can of peach halves
about 1/4 of a stick of butter for the pan

Cream the butter (at room temperature) with the sugar, add the two eggs and
beat together with the vanilla, add the dry ingredients, mixed, and then add
slowly the peach syrup and mix until the dry ingredients are thoroughly
"wet." You will butter a square cake pan, put in the melted 1/4 stick of
water and sprinkle lightly with sugar, making a "cover," then put down the
peaches from the can, open side down, and over all of that pour your mix.
Depending on oven heat, bake at about 325 to 350 for about 20 minutes, or
until a sharp knife when inserted comes out dry.

After a couple of minutes, unmold over a dish. You will have a beautiful
desert which does not need frosting, showing peach halves in a glaze.
Peaches by Helen Paul is available at
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