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Perfect Peach Upside-Down Cake




Source of Recipe


Bigelow


List of Ingredients




� cup boiling water
3 Bigelow Perfect Peach � Herb Tea Bags
� cup butter or margarine; softened, divided
� cup brown sugar
1 can (16-oz.) sliced peaches, well-drained
2 cups all-purpose flour
2 teaspoons baking powder
� teaspoon salt
� cup granulated sugar
2 eggs
1 1/2 teaspoons grated lemon or orange peel (optional)


Recipe



Yield: Yields one 9� round cake.

Pour boiling water over tea bags. Let steep 10 minutes. Remove tea bags, squeezing out liquid.

Meanwhile, drain peaches in a colander; transfer to a plate and pat dry with paper towels. Set aside.

In small skillet, melt � cup butter. Add brown sugar and cook over medium heat until brown sugar is dissolved. Pour mixture into bottom of 9� round cake pan with 2� sides. Arrange peaches on sugar mixture.

Preheat oven to 350� F. In small bowl, combine flour, baking powder and salt. In large mixer bowl, beat remaining � cup butter with granulated sugar until combined. Add eggs and lemon peel, and beat at medium speed until smooth and creamy about 2 minutes. Alternately beat in flour mixture and tea mixture, beating well after each addition.

Spread batter evenly over peaches. Bake 35-40 minutes or until cake tests done. Remove from oven and let stand on wire rack 10-15 minutes. Loosen cake from sides of pan and invert cake onto serving plate. Serve warm.