Ingredients
9 canned cling peach halves
1/2 cup softened butter or margarine
1/2 cup packed brown sugar
Maraschino cherries, as desired for garnish
1/2 cup shortening
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups sifted cake flour
3 tablespoons baking powder
1 teaspoon salt
2/3 cup milk
Method
Preheat the oven to 350°F (175°C). Drain the canned peaches well. Spread the softened butter evenly across the bottom of a deep, square 9-inch baking pan. Sprinkle the packed brown sugar over the butter in an even layer. Place the peach halves cut-side down on the sugar mixture, arranging them so they fill the pan. Add maraschino cherries between the peach halves in a regular pattern for color and sweetness.
In a mixing bowl, cream the shortening until smooth. Gradually add the granulated sugar and continue creaming until light and fluffy. Add the eggs one at a time, beating well after each addition, then blend in the vanilla extract.
Sift together the cake flour, baking powder, and salt. Add the dry ingredients to the creamed mixture in three additions, alternating with the milk—beginning and ending with the dry ingredients. Stir until just combined; do not overmix.
Carefully pour or spoon the batter over the arranged fruit, spreading gently to cover without disturbing the peaches. Bake in the preheated oven at 350°F for about 1 hour, or until a toothpick inserted into the center comes out clean and the top is golden.
When the cake is done, run a spatula around the sides to loosen it. Invert the pan onto a serving plate immediately so the fruit and syrup become the topping. Allow the pan to rest on the cake for a few minutes so any syrup can drain into the cake, then lift the pan off carefully.
Slice and serve warm or at room temperature. Yields about 9 servings.