Interlude - Peach upside-down cake

Here is a cake worth making (from the Taste Of Home website), and it's not difficult. 

Ingredients

• 3/4 cup butter, softened, divided
• 1/2 cup packed brown sugar
• 2 cups sliced peeled fresh peaches
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

Directions

• Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. * Sometimes I cook the brown sugar and butter together on the stovetop first, but I'm not sure that it makes much difference.
• In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
• Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 8 servings.

Stacked Applesauce Cake

When work is driving you crazy, what better thing to do than... bake a cake. This applesauce cake recipe with cinnamon whipped cream filling was on the internet.

I don't have three round pans so had to use square. The inset in the photo below shows how the cake is supposed to look.

My cakes tend to be on the dry side so I was a little worried that these shallow layers might be more so. But no, not at all. The applesauce apparently keeps it from getting dry. There is a nice spicy flavour, like a pumpkin cake. I think cutting the recipe down by a third and making only two layers would be just fine and most of the whipping cream could be omitted too. Pretty good cake.