So after a few salad recipes, it’s time for something a little naughtier, right? This is a family favorite that my mom has been making for ages. With the peaches swapped out for pineapple it’s my dad’s birthday cake of choice.

The cake itself is on the denser side, and has that rich old fashioned butter cake taste that boxed cake mixes simply cannot replicate. And as for the peach topping…well, I think we can all agree that putting butter and brown sugar together has never been a bad thing.

I made this on Thursday for some friends who were over for dinner. It was wonderful served with a dollop of whipped cream, or try it slightly warm with some vanilla ice cream. Mmmmm sometimes ignoring our New Years Resolutions isn’t such a bad thing, right?

Mom’s Peach Upside Down Cake

Preheat oven to 350 degrees Fahrenheit.

For topping: melt 1/3 cup butter in your 9″ cake pan, mixing in 1 cup of brown sugar and evenly spreading mixture over the pan. Arrange drained fruit (one can or equivalent of fresh) over the layer of butter/sugar.

For Cake:

2 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 1/4 cups sugar
2 eggs
1 tsp vanilla
1 cup milk
 

 Cream butter and sugar together, mixing in eggs until smooth. In a second bowl, combine dry ingredients. In a third bowl, combine milk and vanilla. Alternate adding the dry mixture then the milk mixture into butter/sugar/egg mixture in thirds until combined. Gently pour cake batter over your arranged fruit (do this carefully to prevent the fruit from shifting, as you will see mine did in the centre of my cake!).

Bake for 45-55 minutes (knife inserted into middle should come out clean). Once removed from the oven, let the cake stand for 15 minutes before placing your cakeplate on top and very carefully flipping it over to reveal the fruit top. Stand back and admire your Martha Stewart baking skills and then enjoy with your favorite people!

Enjoy your Valentine’s Day tomorrow!