Upside-down Peach Cake
(Makes 6-8 slices)
Ingredients:
| 3 Cups | EE Freeze-Dried Peach Slices |
| 6 Tbsp | EE Butter Powder |
| 1 1/4 Cups | EE Granulated Brown Sugar |
| 1 Cup | EE All-Purpose Flour |
| 1/2 Cup | EE Granulated White Sugar |
| 1 Tsp | Vanilla extract |
| 1 Tsp | Baking powder |
| 1/2 Tsp | EE Iodized Salt |
Instructions:
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Preheat oven: Set to 350°F and grease a round cake pan.
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Cook the peaches: Simmer peaches, 2 tbsp butter powder, 1/2 cup brown sugar, 1/4 tsp salt, and 1 cup water until water evaporates. Set aside.
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Make the batter: In a mixing bowl, combine flour, 3/4 cup brown sugar, white sugar, 4 tbsp butter powder, baking powder, 1/4 tsp salt. Add vanilla extract and 3/4 cup water and whisk until smooth.
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Assemble the cake: Add peach mixture to pan, then spoon batter over it.
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Bake the cake: Bake 25–30 min, or until a toothpick comes out clean.
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Cool and serve: Let cool 5 min, then invert onto a platter.
