Note: If you use oven proof glassware, then reduce the oven temperature by 25 degrees to prevent over baking.
1/3 c. apricot or peach preserves
2 c. sliced peaches
1 Tablespoon lemon juice
Maraschino or dark sweet cheeries
1 1/2 c. unsifted all purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1.2 tsp. salt
1/2 tsp. cinnamon
1/2 c. butter ormargarine
1 egg, slightly beaten
1/2 c. milk
1/2 tsp. vanilla
1/2 tsp. almond
1/2 c. semi sweet chocolate mini chips
Line a 8x 2 inch round layer pan with wax paper. Spread apricot or peach preserves evenly in bottom. Toss peach slices with lemon juice and almond, arrange with cherries in your design.
Combine flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut butter in until mixture resembles fine crumbs. Combine egg, milk, and vanilla, add to dry ingredients stirring until blended, batter appears slightly lumpy.
Stir in mini chips, spread batter carefully over fruit. Bake at 350 degrees for 45 to 50 minutes or until cake tester comes out clean. Immediately invert onto serving plate, carefully remove wax paper. Serve warm.