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Perfect Peach Upside-Down Cake




Source of Recipe


Bigelow


List of Ingredients




¾ cup boiling water
3 Bigelow Perfect Peach ™ Herb Tea Bags
¾ cup butter or margarine; softened, divided
½ cup brown sugar
1 can (16-oz.) sliced peaches, well-drained
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ 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 ¼ 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 ½ 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.