Instructions: * Peach slices can be used. When the slices are arranged in a pinwheel pattern with a single cherry in the center the cake is very pretty.

Bottom layer:
Soften butter by pressing with back of spoon or if you are in a hurry, melt the margarine on stove or in microwave a little bit. Add brown sugar and blend in. Put this mixture into the bottom of an 8 x 8 inch cake pan or any other pan of similar size. Spread evenly. Press peach halves, round side down, into mixture spacing evenly. Add a few maraschino cherries if desired, arranging in a pattern among peach halves.

Cake layer:
Cream margarine (or butter) and white sugar together. Add almond and vanilla flavorings. Add egg and beat into mixture. Add sifted cake and pastry flour. Sprinkle baking powder and salt evenly over top of mixture. Add milk and then stir everything together lightly just until dry and wet ingredients are blended. If using a mixer be careful not to overblend. Pour this mixture over the peaches and brown sugar mixture in the pan.

Bake for about 20 minutes at 350 degrees F until top is lightly browned. For a crispier bottom (more caramelized), either bake longer or raise the temperature a bit. While still warm invert the cake on a plate. Cut and serve warm.

Makes about 4 good size servings or up to 9 small servings.

NOTES : This is a small one layer cake that is very delicate and tasty. Its great with fresh peaches but canned peaches hold up better.

I sometimes use apples with cinnamon or pineapples with a few cherries instead of the peaches. Arrange the fruit in a pretty pattern to make it more appetizing.

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