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Published: Sunday, 9/23/2012

Dinner Tonight: Easy Peach Upside-Down Cake

BY SHARON WACKLEY

Have you been eating the peaches this season? They truly have been spectacular, sweet and juicy with just the right amount of juice running down your chin. Sharon Wackley writes in with a remarkably easy peach upside-down cake — easy, because it begins with a box of cake mix. Think of it as being like a recipe by Sandra Lee; it’s semi-homemade

Easy Peach Upside-Down Cake

1 box Jiffy yellow cake mix

1 egg, beaten

cup cold water

3 large peaches

1 stick butter

1 cup brown sugar

Preheat oven to 350°

Blend cake mix, egg, and water, and beat 3-4 minutes at medium speed (or 300 strokes by hand). Melt butter in an 8-by-8-inch pan. Add sugar, and mix throroughly. Peel and slice peaches, and layer them into the pan. Pour mixed cake mix on top. Bake 50 minutes, or until a toothpick inserted into the center comes out clean. Rest for 5 minutes. Tap on bottom and flip onto serving dish. Serve with ice cream or whipped topping.

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.



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