.................. Cooking with Barry & Meta: Kathy Coup's Peach Upside Down Cake

We’ve flipped for Peach Upside Down Cake! And, especially delighted that Kathy Coup shared her family recipe . . . caramelized fruity goodness over a tender, light cake that has stood the test of time. The original Dinette Cake recipe shown below is from Kathy’s grandmother. Kathy’s mother used the recipe for upside down cake. Following in her footsteps, Kathy made this Peach Upside Down Cake first for her children and now for her grandchildren.

Kathy Coup's Peach Upside Down Cake Make one 10" round cake

Dinette Cake

1 1/2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup shortening (Crisco)

About 1 teaspoon vanilla or other flavoring

2/3 cup milk

1 egg or 2 whites

Peach Topping

1 stick butter

About 1 1/2 cups brown sugar

1 can (29 oz.) canned sliced peaches, drained or about 2 to 2 ½ lbs. frozen or fresh, peeled & sliced

CAKE: Mix flour, sugar, baking powder, salt and shortening together in a bowl and mix until well blended.
Add vanilla, milk and egg (or whites) to dry ingredient. Mix and set aside so it’s ready to spread over peach mixture.
TOPPING: Melt butter in a 10” cast iron skillet.
Add enough brown sugar, about 1 1/2 cups, to absorb butter.
Arrange drained peaches over the brown sugar mixture.
Top with dollops of Dinette Cake batter; carefully spread batter to cover top of cake.
Bake in a preheated 350° oven about 35 to 40 minutes or until golden brown on top and a toothpick inserted in the middle of the cake comes out clean.
Cool for a few minutes and then invert onto a serving plate.

Recipe without photos . .