Plenty Sweet Life

Grandma's Recipes One By One!

Rhubarb Cake

Today’s recipe for Rhubarb Cake comes from a family friend, and my mom’s had this recipe for many years. I’m calling this one Rhubarb Cake, but I have also made Rhubarb Cake with Orange Sauce. I hope that won’t be confusing. I really don’t know if you can ever have TOO MANY rhubarb recipes. Every one is different, everyone is good, every one is a MUST DO. Rhubarb is only here for a such a short time, and unless you freeze some for using next spring, like I did with the rhubarb for this recipe, you have to be quick and make as many recipes as you can. I usually don’t have enough rhubarb to freeze, but I did last year, as you can see in my post for Freezing Rhubarb. That’s how I was able to make this recipe before my rhubarb was quite ready to pick. I get anxious to make rhubarb recipes BEFORE the rhubarb is ready – every spring! It’s good to know that the frozen rhubarb works in this one – and I didn’t even thaw it. Seriously, I just put it in frozen when I stirred it in. “Nothing But Easy Summer”, baby!

Here is the recipe as I made it:

Rhubarb Cake

For topping:

Mix together and set aside:

1/3 cup sugar

1/3 cup nuts, chopped

1 teaspoon cinnamon

For cake:


1/2 cup shortening (I used butter)


1 1/2 cup white sugar

Mix well.


1/2 teaspoon salt

Beat in:

1 egg

Add alternately to first mixture, beginning and ending with flour:

1 teaspoon baking soda in 1 cup sour milk (1 cup milk plus 1 Tablespoon vinegar)

2 cups plus 1 Tablespoon flour

Stir in:

3 cups rhubarb, finely cut up

Pour batter into 9″ x 13″ metal pan.

Sprinkle topping over cake batter.

Bake at 350 degrees for 45 minutes (because I used the frozen rhubarb, it took about an extra 10 minutes to bake).

I like to mix up the topping before starting so I’m ready for it in the end.

I used some frozen rhubarb for this, so I didn’t have this finely cut up – it was just the way I cut it up when I froze it.

Sprinkle on the ginormous amount of topping – yes, it all goes on there!

This cake smells so good when it’s baking! It took a little longer to bake since I used the frozen rhubarb, but other than that – no difference.

You must have the obligatory ice cream or whipped cream with a rhubarb dessert. You just have to.

This one totally fits into the “Nothing But Easy Summer” theme. I love cake that’s very easy to make and very easy to eat – this IS that cake. The topping makes frosting unnecessary, too – more easiness. It’s so delicious, you’re going to want to run right out, pick a bunch of that rhubarb, and make this Rhubarb Cake!


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Scandinavian Almond Cake

We’re making a Scandinavian Almond Cake today! My mom gave me this cake pan last year for Christmas, and I didn’t know what to do with it. I had never seen this kind of pan before, so I had to do a bit of internet research to see what this cake was all about. I have to say – Grandma would have loved this cake. She loved all things almond – this is what most of her Swedish recipes seemed to be – and she would have loved the almond flavor of this cake. Since I mentioned the Swedish side of the family, I thought I’d share this photo from Grandma’s youngest aunt’s trip to Sweden in 1922 (she’s the one on the far left). I don’t know if you can see it, but there’s an “X” over the middle part of the building in this photo. This was what was left of where my great-great-grandmother was born in Sweden – just that tiny part there in the middle.

I’m sure glad they took pictures way back then! It’s so interesting! We do know the name of the town and area where this photo was taken. Love that family history!

Back to the cake! This is the recipe that was included with the pan, and I’m glad they included it. It’s so delicious and full of almond flavor – and we know how Grandma and all the Scandinavians we know LOVE almond.

Here is the recipe as I made it:

Scandinavian Almond Cake

Beat well:

1 1/4 cup sugar

1 egg

1 1/2 teaspoon almond extract

2/3 cup milk


1 1/4 cup flour

1/2 teaspoon baking powder


1 stick butter or margarine, melted (I used butter)

Spray pan generously with non-stick spray with flour or other spray immediately before pouring batter into pan (I didn’t see that it said to do it immediately before pouring batter into pan, so I did it before I started making the batter – it worked out ok. I also didn’t see that it said non-stick spray with flour – I used regular spray and then coated it with flour – that worked out ok, too.).

Bake at 350 degrees for 40-50 minutes, until edges are golden brown and a toothpick inserted in the center comes out clean.

Let it cool totally in the pan.

Turn cake out onto platter.

This is the weird-looking pan. I had never seen this kind of pan before.

I sprayed the pan with non-stick spray and then floured it – even though it says to use non-stick spray with flour in it.

There it is – all done and sitting to cool totally before turning it out.

I sprinkled powdered sugar over the top and then gilded the lily with a few toasted sliced almonds. It’s so pretty!

The cake was a lot easier to make than I thought it would be. Easy and delicious – check!

Oh boy – I think I have a new favorite cake. The almond flavor of this is just mouth-watering. It’s so good and so easy to do, especially at holiday time. Some lingonberries over the top of a slice of this cake might be nice, too. I think whether you are Scandinavian or not, you’re going to want to try this  amazingly delicious Scandinavian Almond Cake.



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Gingerbread #2 – a 160 Year Old Recipe

Today we’re trying Gingerbread #2 – a 160 Year Old Recipe. This recipe is in an old book of Grandma’s called Scandinavian Recipes. I can’t find a date on this little cookbook, but I’m sure she got it in the 1940’s.

Maybe it was the 1950’s, but even if it was in 1950, the recipe says it was 100 years old then and that would make it now 160 years old. At least! Let me just say that no matter how old this recipe is – it’s amazing! Not many gingerbread recipes call for 5 different spices – this is spicy and absolutely delicious. I had a tradition with my kids of making Gingerbread to celebrate the first measurable snowfall of the season (seriously, my son tried to talk me into making gingerbread when we only had a dusting a few weeks ago – that’s how much he waits for the first measurable snowfall so I’ll make gingerbread), and now this is another great recipe that will be part of our family traditions. There is nothing like the smell of gingerbread, with all the warm and cozy scents of spices and molasses, wafting throughout the whole house, bringing back memories of snow and tinsel and warm Christmas lights.

Here is the recipe as I made it:

Gingerbread #2 – a 160 Year Old Recipe


1/2 cup shortening (I used butter)

1 cup sugar

Add sugar gradually and mix thoroughly.


1 cup molasses

2 eggs, well beaten

Sift together twice:

3 cups flour

2 teaspoons baking soda

1 teaspoons allspice

2 teaspoons cinnamon

2 teaspoons ginger

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

Add sifted dry ingredients to the fist mixture alternately with:

1 cup buttermilk

Beat hard so butter is thoroughly blended.

There is no pan size on this recipe so I used a 9″ x 9″ square pan.

It didn’t say to grease the pan, but I sprayed it lightly with non-stick spray.

Bake at 350 degrees for 45-55 minutes.

The batter really filled my square pan, but I decided to go with it anyway.

The cake definitely rose up above the pan, but it didn’t overflow. It just didn’t seem like enough batter for a 9″ x 13″ pan.

I wanted to go all “fancy pants” on the cake, so I used one of Grandma’s doilies like a stencil and made a pretty design by sprinkling powdered sugar over the top. Make sure your doily is clean – don’t use one that’s been sitting on your dresser for who knows how long! Doilies are flexible so even though there was a little cave-in in the middle of the cake, it still covered just fine. You could also use a store-bought paper doily for this.

I put the powdered sugar into a strainer and knocked on the side of it to make the powdered sugar sprinkle nice and even. You never know how this is going to turn out. It’s so exciting!

Lift it off carefully so you keep the design intact (make sure to wash the doily when you’re done so next time you want to use it you don’t get powdered sugar all over your nice clean dresser or table). This one turned out so pretty! You will SO impress your friends and family. Even though there was a crack around the side of the cake, once the design was on there, you could hardly see it.

The recipe says that it’s really good warm, and I have to agree. I mean, I’m sure it would be good warm, not that I know anything about that. Sort of.

This gingerbread is delicious. It. Is. So. Good. I’m not even kidding. It’s easy to make. It’s delicious. It’s pretty. It fits all of our criteria for a wonderful recipe. Make this Gingerbread #2 – a 160 Year Old Recipe at some point during the holiday season – or at some point this winter – and start your own family tradition!

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Harvest Loaf Cake

Today’s recipe for Harvest Loaf Cake comes from my mom. I have no idea where she got it from, but I’m glad she got it! I’m putting it under the heading of both bread AND cake. It’s a bit of a show-stopper, and perfect for your thanksgiving dessert table.

Because we’re so close to thanksgiving, and thanksgiving is all about family, I had to share this photo of Grandma’s youngest brother from sometime around the late 1910’s or early 1920’s. He was the youngest in the family, and always had that smile on his face. I love this photo so much! He looks like he’s straight out of the musical “Newsies”! Look at that hat, and that little coat!

If you look close, you can even see the little vest he has on under the coat. Oh – and a tie! Love it! What a cutie! Grandma loved ALL of her family so much –  it was one of my favorite things about her. Absolutely everyone (sisters, brothers, nieces, nephews, grandchildren, great-grandchildren) was special, and loved, and just as important as everyone else. Ok – now that I’m remembering her and how special she was to me, I’m tearing up. Good memories can do that to me.

Ok, ok, on to the loaf/cake! There seems like a lot of steps, but most of it is all the spices in here. It’s a pretty easy recipe (Grandma would have loved it), so you can pull it together fairly quick. We like that, don’t we? Quick and easy recipes? You betcha!!

Cream wet ingredients together:

1/2 cup butter

1 cup sugar


2 eggs

3/4 cup canned pumpkin

Sift dry ingredients together:

1 3/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

Add to wet ingredients.

Fold in:

3/4 cup chocolate chips

3/4 cup walnuts, chopped

I sprayed my loaf pan with a bit of non-stick spray before putting the batter in.

Bake at 350 degrees for 65-75 minutes.


Drizzle with glaze.


1/2 cup powdered sugar

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

1-2 Tablespoons cream (I used milk)

Sprinkle with:

1/4 cup chopped walnuts

Let stand 6 hours before slicing.

It’s a pretty thick batter, but the loaf/cake comes out tender and delicious!

Oh how I love chocolate chips and walnuts in a quick bread!

After baking it comes out of the pan beautifully.

See how pretty it is after adding the glaze and walnuts?!! Since I’ve never made this before, I didn’t know how finely to chop the walnuts to sprinkle on top. While this looks pretty, I’d chop them a bit finer next time.

I think this is a show-stopper. It’s easy to do, it’s delicious, and it looks fabulous! I mean, absolutely fabulous! The recipe is similar to Moist Pumpkin Bread or Pumpkin Raisin Bread, only with chocolate chips. Then you add the tasty glaze and the chopped walnuts, and there you go – show-stopper! Try this Harvest Loaf Cake with your thanksgiving desserts.



Oatmeal Cake

Today’s recipe for Oatmeal Cake comes from my mom, but I have never tried it! I haven’t tasted it and I haven’t made it! I didn’t even know there was such a thing! In fact, I have two other recipes for Oatmeal Cake in my collection, and they’re from 3 different people, and they’re all the same recipe! I guess we can agree that this must be a good one! My husband brought up the fact that the name Oatmeal Cake sounds very boring. This cake is anything BUT boring. It really should have another, more exciting name like Candy Cake or Chewy Candy Bar Cake, but we’re going to stick with our original plan of leaving everything just the way it was when I found it on the recipe card. Just remember when you see the boring name of this cake – the finished product is NOT boring. It’s amazing!

This is the perfect cake for fall!

Here is the recipe as I made it:

Oatmeal Cake

Let stand while mixing rest of cake:

1 cup regular oatmeal

1 1/4 cups boiling water

Cream together:

1 cup white sugar

1 cup brown sugar

1 stick margarine (I used butter)


2 eggs

Sift together:

1 1/3 cups flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

Add to creamed mixture.

Mix in:

oatmeal mixture

1 Tablespoon vanilla

Pour batter into 9″ x 13″ pan.

Bake at 350 degrees for 30-40 minutes.

Let cool slightly before putting on topping.



3 Tablespoons butter

Mix in:

1 cup brown sugar

6 Tablespoons milk

1 cup coconut

1 cup nuts, chopped

Spread on top of partially cooled cake.

Put under broiler until it is bubbly (3-5 minutes), but watch closely – it can burn fast.

Letting the oatmeal sit makes it nice and soft when it’s time to add it to the batter.

While the cake is an important part of the whole, and it’s really good cake, we all know that it’s just a vehicle for the frosting (or in this case, topping).

I will say, this frosting (or topping) is absolutely delicious. In fact, this topping is why this recipe should be called Candy Cake instead of Oatmeal Cake. Yes. It’s that good.

After the cake has been under the broiler, the topping has turned to a chewy caramel and the nuts are all roasty-toasty. Like a candy bar. I’m not even kidding.

I just can’t believe I’ve never had this cake before. There just wouldn’t be any reason why I wouldn’t remember this one. It has all my favorite things: caramel, nuts, and cinnamon.

This truly is the perfect cake for fall. That little bit of cinnamon makes it just spicy enough and with the chewy caramel and toasty nuts after broiling – yum! It’s easy to make and with that broiler frosting, it’s FAST!! This is once again, one of my new favorites! Even though it has a boring name and I think we should rename it Candy Cake, this one’s amazingly delicious – you’re going to want to make this Oatmeal Cake.



Can’t Wait Apple Cake

Today’s recipe for Can’t Wait Apple Cake comes from one of Grandma’s sisters. It’s from the older sister in this photo from 1925, in fact. Of course, that means Grandma was the younger sister here with their mother and one of their brothers. These sisters had the same birthday two years apart, and were close their whole lives. They shared a lot of love AND recipes.

I love their dresses (and their brother’s clothes) in this photo! Grandma used to tell me that their mother sewed ALL of their clothes back then. Just think of the hand-me-downs they all enjoyed! I’m sure they had apple trees back then, too (or someone they knew did), and that must be why they collected a lot of delicious apple recipes. They had to do something with all those (what are basically free) apples.

Since it’s apple time, it’s time to bring out some of those apple recipes, and this one is so easy and so good – you’re going to want to make it. I’m tellin’ ya. I bet you can’t WAIT to make it. Or eat it. Ha!

This cake is SO good!

Here is the recipe as I made it:

Can’t Wait Apple Cake


4 cups apples, diced (I used small apples so I just sliced them)

1/2 cup vegetable oil

2 cups sugar

2 eggs, well beaten

Sift together:

2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

Add dry ingredients to the batter.

Stir in:

1 teaspoon vanilla

1 cup chopped nuts (I used walnuts)

Pour batter into greased 9″ x 13″ pan.

Bake at 375 degrees for 45 minutes.

All you have to do is mix up the wet and dry ingredients, and there you go.

Going into the oven, the batter is a light color.

Coming out of the oven, the batter has turned a caramel color, and you know what that means – flavor.

Instead of a frosting, I used powdered sugar as a topping for this cake. The cake is so delicious, it really doesn’t need anything more (although I won’t deny that some people in this family have an obsession/need to cover everything in that canned whipped topping and/or ice cream, and both were amazing on this cake).

So easy. So good. So pretty. This simple cake is one of my new favorites ( yes – another one). It is absolutely delicious and ridiculously easy to do. Call some people over – people you would like to share recipes with – and serve them this delicious cake. Call me – I’ll come over! I love to share recipes with people! Yay! I just can’t wait – can you? You’ll just love this Can’t Wait Apple Cake!



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Coffee Cake #3

This recipe for Coffee Cake #3 comes from my mom, who has made this coffee cake for as long as I can remember. Today I’m sharing this photo that goes back almost as long as I can remember, and I can remember a long way back. I love everything about this photo – the vintage stereo and tv and chair in the background (yes – they would have been very vintage), the braided rug on the living room floor, my headband, and the fact that I look like I’m really concentrating on reading the comics in that newspaper.

The date on the photo is June of 1964, so I was only 3 years old here, but I probably was reading it – I remember sitting in my other grandma’s kitchen and my dad having me read the sports page of the paper waaaaay before I went to school. Anyway, this Coffee Cake is delicious and I can’t wait to show you how to make it!

Here is the recipe as I made it:

Coffee Cake

Mix all together:

1 cup vegetable oil

1 cup white sugar

2 cups flour

1 teaspoon baking powder

4 eggs

Put half of batter in 9″ x 13″ pan.

Put on top of batter:

1 can of pie filling (I used cherry, but apple would be really good this time of year)

Put rest of batter on top of that.


1/2 cup sugar

1/2 teaspoon cinnamon (or more to taste)

Sprinkle on top of all.

Bake at 350 degrees for 30 minutes.


1 cup powdered sugar

2 Tablespoons milk

Drizzle on top of cooled coffee cake.

It doesn’t seem like a lot of batter, but don’t grease the pan and spread it carefully – it will cover.

We always made this Coffee Cake with cherry pie filling, but I bet apple would be delicious.

I use a spoon to put on the top half of the batter. Next, on goes the cinnamon and sugar.

Cinnamon and sugar? Sure – but now we really need to add to that. Top it all with a powdered sugar glaze, just for good measure. Did I mention that this recipe is “plenty sweet”?

Oh wow. The smell of this Coffee Cake baking is absolutely divine. I totally like it better than Coffee Cake or Coffee Cake #2. It might be the cherry.

I don’t know – I think you are really going to love this Coffee Cake, too. Just you wait and see. I don’t know about having this as a coffee cake for breakfast, but I’m all for having it for afternoon coffee. Invite some friends or family over this weekend and make some memories – they just might decide that this Coffee Cake #3 is one of their favorites, too!



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Chocolate Zucchini Cake

This is an old recipe for Chocolate Zucchini Cake that we made when I was growing up – at least I think it is. This one was lost for a while, but I recently found it in my cookbook where you can write out your own recipes. I wrote it in there, and I’m just assuming it was the recipe we used all those years ago. Who knows how long this one’s been around. It’s one of those recipes that we’ve had forever and I don’t even have the original recipe card anymore. We’re heading for the end of summer with everyone trying to get in one last weekend at the cabin, one last run to the lake, or one last day at the beach. I had to share this photo of me when we rented a cabin at a nearby lake. My dad was home on leave from the army, and since his young wife and baby were living with her parents while he was stationed in Turkey, I’m sure they wanted to get away by themselves. It’s not too surprising to me that they chose to be by the lake. You can tell by the look on my face how I felt about summer being almost over. Boo.

I still feel the same these days when the sunlight starts to feel different and have a bit of a different slant, and the fruit and vegetables from the garden are ripening and need to be frozen or canned to preserve the summer sunshine for the long Minnesota winter ahead. I’ll say it again. Boo. Winter comes all too fast in this neck of the woods. Oh well, if summer is ending, we might as well eat cake. How about some Chocolate Zucchini Cake? We all had gardens back in the day – we had one and so did both sets of grandparents. I think my family were the only ones in the group who grew zucchini, and we all know how that goes. By this time of the summer, the garden would be overrun with those huge plants where you couldn’t see all the way under those gigantic leaves and oops, there would be a zeppelin sized zucchini hidden under there. Yep – you missed it and now what are you going to do with it? I say – make cake!

Here is the recipe as I made it:

Chocolate Zucchini Cake


1 package of chocolate cake mix (or white)

1 teaspoon cinnamon

1/4 teaspoon ground cloves

2 cups shredded, unpeeled zucchini (I let it sit in a sieve and drain while I got everything else ready to go)

1/2 cup buttermilk

1/3 cup vegetable oil

3 eggs

Beat at low speed until moistened, then beat 2 minutes at highest speed.

Pour into greased and floured 9″ x 13″ pan.

Sprinkle with:

1/2 cup chopped nuts (I used walnuts)

1/2 cup chocolate chips

Bake at 350 degrees for 35-45 minutes.

Cool before cutting.

I shredded the zucchini into my large 4 cup measuring cup, then put the shredded zucchini back into a sieve which I set right back on top of the measuring cup to drain until I was ready for it. I got about 3 Tablespoons of liquid out of it. The recipe doesn’t say to do this, but I thought maybe it would be TOO moist if I just out it in without draining it.

Mix it all up and put on the toppings.

Look how pretty it is right out of the oven!

If the zucchini is over-taking your garden – this cake’s for you. You might also like to try Zucchini Chocolate Cake.

There just isn’t a better way to use up those HUGE zucchini. This cake is so easy to make and is perfect for this time of year with its no-frosting toppings and its tasty spices. It’s a fast and easy recipe, uses up the zeppelins of zucchini, and is also great for this busy back-to-school season. I know, I know, summer has to end sometime. Might as well end it by making cake – Chocolate Zucchini Cake, that is!




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Blueberry Crumble

Today’s recipe for Blueberry Crumble is adapted from one of Grandma’s recipes for Rhubarb Crumble. My husband made a trip to the store for me, and came back with a 2 pound package of blueberries that I didn’t ask for. Since I inadvertently ended up with a huge amount of blueberries with which to do some baking damage, I decided to try to adjust that already delicious Rhubarb Crumble recipe to fit this fruit. It’s basically the same recipe, only instead of rhubarb and orange, it’s made with blueberries and lemon. I think it was fairly successful, if I do say so myself. Oh let’s face it. Who are we kidding? It was enormously successful!

Here is the recipe as I made it:

Blueberry Crumble

For topping:

Mix together:

3 Tablespoons melted butter

2/3 cup flour

1/4 cup sugar

1/4 cup chopped nuts (I used walnuts for this one)

Mix in order given:

1/3 cup margarine (I used butter)

1 cup sugar

2 large eggs

1/2 cup lemon juice

2 Tablespoons grated lemon rind

1/2 teaspoon cinnamon

2 1/3 cup self-rising cake flour (as in the Rhubarb Crumble recipe, I used 2 1/3 cups regular flour and then added a heaping 1/2 teaspoon salt and a heaping 2 1/2 teaspoons baking powder, and then sifted it 5 times to make it lighter)

(The recipe also calls for 1/4 cup chopped nuts in the cake batter, but since not everyone in our family likes nuts, I just put them in the topping.)

Fold in:

2 cups blueberries, washed and drained (I’m sure you could also use frozen berries)

Spread batter into greased 9″ springform pan.

Top with crumbly topping mixture.

Bake at 350 degrees for 60-65 minutes.

This is another very easy recipe to make, starting with the topping.

Mix it up and fold in those luscious blueberries.

You can see how full of fruit this crumble is.

On goes the topping and into the oven!

Oh my goodness, the smell of this baking was divine. It was a lot like that smell of Blueberry Pie baking.

This particular crumble went with my family to my mother-in-law’s house for the weekend. It was a tasty breakfast treat.

It really is a quick and easy recipe to make, and while it’s great for brunch or breakfast, it’s also perfect for afternoon coffee. I love a recipe that can be so versatile that you can interchange any kind of fruit that’s in season, and have a delicious, mouth-watering, crumble-topped treat. As long as blueberries are in season now, you’re going to want to make this fruit-filled Blueberry Crumble for your friends or family.


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Peach Upside Down Cake

This recipe for Peach Upside Down Cake (there is no title on the recipe card – I just made up this name) comes from my mom, who must have gotten it from a friend or co-worker of hers. It’s August, and since peaches are in season and plentiful right now, what better time to make this cake? Today would have been my other grandma’s 107th birthday. I absolutely LOVE this photo of her, from what I think must have been about the time she graduated from high school, around the mid 1920’s.

I just love those finger waves! So pretty!

Peaches would have made a wonderful birthday cake, and I wonder if that ever happened since she had an August birthday. I hope so. Peaches are one of the best things about August, and if she were still here with us, I would have made her this delicious cake for her birthday cake!

This delicious cake is a lot like Rhubarb Upside Down Dessert I made last year.

Here is the recipe as I made it:

Peach Upside Down Cake

Mix according to mix directions:

1 yellow or white cake mix (I used lemon cake mix because I happened to have one)

On top of raw cake batter put:

4 cups peaches, sliced or chopped (I used 5 peaches to get 4 cups)

On top of peaches sprinkle:

1/2 to 1 cup sugar (I used 1/2 cup sugar and it was “plenty sweet”, but I have made it with 1 cup of sugar and that’s delicious, too)

On top of fruit and sugar add:

1 1/2 cups whipping cream

Sprinkle over top of all:


Bake at 350 degrees for 45-55 minutes.

I used a lemon cake mix for this cake and it was delicious, but I think a white or yellow cake mix would lend itself to a more peachy flavor. You can chop the peaches, but because I didn’t know exactly what was going to happen with this cake, I sliced them. I also used much less sugar than called for. 1 1/2 cups of sugar sure sounded like a lot.

It really didn’t look like this was going to work out ok. This really seemed like A LOT of cream. We’ll see what happens.

This is what happened. Where did the peaches go?

The peaches and cream went to the bottom of the cake and made a peachy, creamy topping for this upside down cake. It’s just like the rhubarb in the Rhubarb Upside Down Dessert!

We enjoyed this cake warm with a bit of whipped cream on top, but it was just as good a couple of days later cold (after being stored in the refrigerator) with some Homemade Ice Cream on top. I think this might work well with most kinds of fruit. If you have a lot of peaches and you want to make a very special treat – birthday or otherwise – you’ll love this Peach Upside Down Cake!


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