Mary Nell Breeden/ Breeden's Orchard (Mt. Juliet)

Wednesday, July 12, 2000 Recipe #2531

1/4 cup butter, cut into 4 pieces
3/4 cup brown sugar
1/4 cup whipping cream
5-6 ripe peaches, peeled, halved pitted
white cake mix

Directions: Preheat oven to 350 degrees. Grease a 2 quart cake pan and set aside. In a small saucepan, mix butter, brown sugar and whipping cream together over low heat. Stir until butter melts and mixture is smooth. Spread over bottom of cake pan. Lay peach halves in pan cut side up. Pour prepared cake mix over peaches and carefully spread evenly. Bake until top is golden and wooden pick inserted in the center comes out clean (about 30 minutes). Let cake cool on wire rack for 5 minutes. Run knife around inside edge of skillet. Put a serving plate that is larger than the cake over pan. Holding pan and plate firmly, quickly turn skillet upside down so cake lands on plate with peaches on top. Serve with sweetened whipped cream if desired. Yield: 8 servings.

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