3-4 fresh peaches, peeled & sliced
1/2 stick butter
1/2 c. light brown sugar, packed

Melt butter in bottom of 9 x 12 x 2 inch pan. Sprinkle brown sugar over bottom of the pan. Arrange sliced peaches, cherries and nuts if desired. Nuts, optional 1 1/2 c. cake flour 3/4 c. sugar 2 tsp. baking powder 1/4 tsp. salt 1/3 c. Crisco 2/3 c. milk 1 tsp. vanilla 2 eggs

Blend dry ingredients (except sugar) in bowl and reserve. Beat shortening and sugar together. Add eggs and vanilla. Continue to beat. Add flour mixture a little at a time. Spoon over peach and butter layer.

Bake at 350 degrees for 45 minutes. Take out of oven, while hot run knife along side edges invert on serving tray to cool. I sometimes melt extra butter and brown sugar to spread over the hot cake.