Peach Velvet Upside-Down Cake

Ingredients

2 tablespoons Blue Bonnet Margarine
1/4 cup light brown sugar (packed)
1 can (1 pound) sliced cling peaches, drained
9 maraschino cherry halves
1 1/3 cups Bisquick
3/4 cup sugar
3/4 cup milk
3 tablespoon Blue Bonnet Margarine
1 egg
1 teaspoon vanilla

Method

Melt 2 tablespoons Blue Bonnet Margarine over low heat in 9-inch round layer pan. Sprinkle with brown sugar; arrange peach slices and cherry halves in the pan. Set aside. 

In mixer bowl, mix Bisquick, sugar, 1/4 cup of the milk, 3 tablespoons Blue Bonnet Margarine, egg, and vanilla. Beat at medium speed one minute. Add remaining 1/2 cup milk; continue beating for 1/2 minute. Pour batter over fruit. 

Bake in a moderate oven (350-degrees) for 40 minutes, or until done. Invert at once on serving plate. (Allow pan to remain over cake for a few minutes so sugar mixture will run down over the cake.) Serve warm, plain or with whipped cream.