“Upsy-Daisy” Peach Cake

From Lewiston Band Booster Club Cook Book, Lewiston, Maine • 1955

Ingredients for topping:
4 tablespoons butter
1/2 cup light brown sugar, firmly packed
sliced peaches—drained
cherries—cut in halves
1/2 cup shredded coconut

Melt butter in greased 9” round layer pan 1 1/2”deep. Add brown sugar, and mix. Arrange 7 peach slices, to simulate daisy, in center of pan, and with more slices form a scalloped edge. Place cherries in centre of “flower” and between tips of “petals.” Sprinkle coconut all over. Let stand while making cake batter.

Batter:
1 1/4 cups sifted cake flour
2/3 cup sugar
2 teaspoon double acting baking powder
1/2 teaspoon salt
1/3 cup crisco
1/2 cup milk
1/2 teaspoon almond extract
1/2 teaspoon orange extract
1 egg, unbeaten

One Bowl Method: Sift dry ingredients. Drop in Crisco. Add milk and extracts. Beat 150 strokes. Add egg and beat 150 strokes more. Pour over topping and bake in 350 degree oven for about 45 minutes. Invert while still warm.

—Mrs. Peter Barbalias