Peach velvet upside-down cake recipe from 1964

 5 tbsp. margarine or butter

1/4 cup light brown sugar

1 can (1-lb) sliced cling peaches drained

9 maraschino cherry halves

1 1/3 cups baking mix (Bisquick or other brand)

3/4 cup sugar

3/4 cup milk

1 egg

1 tsp. vanilla

Melt 2 tbsp. margarine or butter over low heat in 9-inch round layer pan. Sprinkle with brown sugar; arrange peach slices and cherry halves in pan. Set aside.

In mixer bowl, mix baking mix, sugar, 1/4 cup milk, 3 tbsp. margarine or butter, egg and vanilla. Beat at medium speed 1 minute. Add remaining 1/2 cup milk; continue beating dor half a minute. Pour batter over fruit.

Bake in moderate oven (350F) 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 cake. Serve warm, plain or with wipped cream.