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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I substituted peaches in for the pineapples in a recipe I found in the Mennonite Community Cookbook, and added to it just a little. My family absolutely loves this! (edited to remove the double milk in the ingredient list, oops!) Ingredients:
2 (15 ounce) cans sliced peaches, drained |
3 tablespoons shortening |
1 cup sugar |
3 eggs |
1 1/2 cups flour |
1/2 teaspoon salt |
1 1/2 teaspoons baking powder |
1/2 cup milk |
1 teaspoon vanilla |
1 cup brown sugar |
3 tablespoons butter |
Directions:
1. Melt butter in a small saucepan. Add brown sugar and stir until well blended. Pour into greased cake pan.
2. Arrange 1 can of peach slices on top on brown sugar mixture. Set aside.
3. Pre-heat oven to 350.
4. In a large mixing bowl, cream together shortening and white sugar. Add eggs, beat until light.
5. Sift flour and measure. Sift together flour, salt and baking powder. Add alternately with milk into creamed mixture. Beat thoroughly after each addition.
6. Mix in vanilla, then add in remaining can of peach slices. (I prefer to cut the slices into smaller pieces first. Think bite-size!).
7. Pour batter over brown sugar mixture and peaches in the cake pan.
8. Bake at 350 for 30-35 minutes. (Remember oven times may vary! So always check center with a fork or toothpick, ready when it comes out clean.).
9. Invert pan onto serving plate. Serve and enjoy! Also good with whipped cream.
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