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  • Netta Belle's Choice Upside-Down Cake

    1 vote
    Netta Belle's Choice Upside-Down Cake
    Prep: 30 min Cook: 50 min Servings: 8
    by Julia Ann Souders
    63 recipes
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    A quick and easy dessert for moist butter cake topped with a seasonal sweeten fruit on top. It is your choice of fruit, peaches, blueberries, pineapple or your specialty. ©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All rights reserved.

    Ingredients

    • 1/4 cup unsalted butter, melted
    • 2/3 cup light brown sugar, firmly packed
    • 2-3 cups peaches, peeled and sliced to 1/4 to 1/2 inches or other fruit
    • 1 tablespoon lemon juice for the peaches.
    • 1 1/2 cups unbleached all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon fresh grated nutmeg
    • 2/3 cup sugar
    • 1 teaspoon almond extract
    • 3/4 cup milk
    • 3 tablespoons sliced almonds, or pecans with the pineapple

    Directions

    1. Preheat oven 350 F. Preheat a sheet of foil on the lower shelf to catch drippings.
    2. Grease a 10-inch deep dish pie plate or 9-inch cake pan.
    3. TOPPING:
    4. Peel and slice the peaches into the lemon juice.
    5. Mix the melted butter and brown sugar in a small bowl.
    6. Spread this on the bottom of the greased pie plate or cake pan.
    7. Arrange the toasted almonds or pecan on top butter and sugar.
    8. Drain the peaches or fruit of any excess juices.
    9. Arrange the peach slices or fruit over the nuts and butter/brown sugar mixture.
    10. CAKE BATTER:
    11. Whisk together flour, baking powder, salt and spices.
    12. In a larger bowl, beat together butter and sugar until light and fluffy.
    13. Add the eggs, one at a time, beating after each addition.
    14. Beat in the almond extract.
    15. Alternate adding the flour and milk, beating after each addition until well blended.
    16. Spread the cake batter evenly over the fruit.
    17. Bake in the middle of the oven for 45-55 minutes or until tester comes out clean.
    18. Cool the cake on a rake for 15 minutes.
    19. Run a knife around the edge to loosen cake, invert cake onto a platter.
    20. Serve warm or at room temperature.
    21. Add whipped cream or ice cream on top.

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    Comments

    • Julia Ann Souders
      Julia Ann Souders
      Isn't it nice quick dessert with its own 'icing' .
      • ShaleeDP
        ShaleeDP
        Nice cake! I did a pineapple upside down sometime ago.

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