Upside Down Peach Cake

I wanted to make a Peach Upside-Down Cake. I followed a similar recipe for pineapple upside-down cake substituting peaches. As you see in the photo, the flip did not work out well. Some of it stuck to the pan. If anyone out there has suggestions on how to prevent this, let me know.

Fail!!!

For the the topping you will need:

2 Tablespoons butter

1/3 cup brown sugar

small can of sliced peaches

1 Tablespoon of water

*2 Tablespoon of toasted coconut - I did not have coconut, but I wish I did. 

Melt butter in 9 inch round baking pan. Stir in brown sugar and water (add the coconut if you have it). Arrange the peaches in pan.

Make the cake batter. You will need:

1 1/3 cups flour

2/3 cup sugar

2 teaspoons baking powder

2/3 cup milk

1/4 cup softened butter

1 egg

1 teaspoon vanilla

Combine flour, sugar, and baking powder. Add milk, butter, egg, and vanilla. Beat with an electric mixer on low until well combined.  Beat on medium speed for 1 minute.

Spoon the cake batter on top of the peaches. Bake at 350 degrees Fahrenheit for about 30 minutes or until the cake is done.

Let cool for 5 minute on a wire rack. Loosen up the sides and invert onto a plate. It is best to serve warm.

So hopefully when you invert your cake, it won't stick to the pan.

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