Peachy little upside down cakes called peach topsy-turvies
Your family will turn handsprings when they see this upside-down cake.
Bake these juicy, tender little peach topsy-turvies in individual cups made with luscious Karo Syrup and golden cling peach halves. Each one served hot and swimming in its own sauce.
Karo brings out the true flavor of peaches and other fruits… makes all food more satisfying… and adds vital food energy.
Peach topsy-turvies recipe
Each in its own juicy sauce!
1/3 cup Karo Syrup, Red Label or Blue Label
2 tablespoons butter or margarine
1/4 cup brown sugar
2 tablespoons lemon juice
4 maraschino cherries
1 #2 1/2 can well-drained cling peach halves
Boil first 3 ingredients 1 minute. Add lemon juice. Divide equally into 7 greased custard cups. Put half cherry in center of each cup. Place peaches cut side down in syrup mixture. Cover peaches equally with batter. Bake in moderate oven (375 F) 20 to 25 minutes. Turn out on serving dishes; serve warm. Makes 7.
Topsy-turvy batter: Combine 1/2 cup Karo Syrup, 1/4 cup syrup drained from peaches, 1/4 teaspoon almond extract, and 1/2 teaspoon vanilla. Place 1/4 cup shortening in bowl; stir until softened. Sift 1 cup sifted cake flour, 1 teaspoon baking powder and 1/4 teaspoon salt over shortening. Add 1 unbeaten egg and half the Karo mixture. Mix and combine all ingredients, the beat 1 minute. Add remaining liquid; beat 1 minute.