Peach Upside-Down Cake

Serving Size: Serves 9

Ingredients

3 cups (about 1 1/2 pounds) thinly sliced Chin Drippin’ Peaches

1 Tablespoon sugar

1 teaspoon cornstarch

1 teaspoon lemon juice

cooking spray

2/3 cup sugar

1/4 cup butter, softened

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

1 large egg

1 1/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

3/4 cup low-fat buttermilk

2 1/4 cups Brennan’s Premium Vanilla Ice cream

Brennan’s caramel Topping, warmed

Adapted From: myrecipes.com

Description
A peachy take on a classic cake. Serve Warm.

Preparation
Preheat oven to 350°.Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray. Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition. Spoon batter over peach mixture in pan. Bake at 350F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with ice cream and caramel topping.