Peach Upside Down Cake

Recipe Index:  Desserts > Cakes

Ingredients
Topping:
100 g (3 1/2 oz) butter or margarine
3/4 dl (1/3 cup) brown sugar
1 tbs Kahlúa coffee liqueur (optional)
1 can peach halves, 450 g (15 oz)

Cake batter:
5 dl (2 cups) flour
1 tbs baking powder
1 tsp salt
50 g (1 3/4 oz) soft butter or margarine
1 1/2 dl (2/3 cup) sugar
1 egg
2 dl (good 3/4 cup) milk

Directions
Heat the oven to 175C/350F. Grease a round baking dish, not a spring-form pan, with a diameter of about 22 cm / 9. Cover the bottom with a baking paper.

Topping: Mix fat, brown sugar and liqueur in a saucepan and melt on low heat while stirring. When melted, pour the sauce in the baking dish. Slice the peaches and put them in the sauce in a roof-tile pattern.

Cake: Mix flour, baking powder and salt in a bowl. In a separate bowl, beat together fat, sugar, egg and milk. Fold in the flour mixture in the egg-sugar mixture and blend well. Pour in the dish and bake just below the center of the oven for 30 - 40 minutes.

Unmold on a serving dish, but allow to rest covered with the baking dish for about 30 minutes.