Now is the bounty of peaches. Inundated with lovely peaches at the farmer's market, the organic food delivery, and at the grocery store. We have so many right now, I got it into my head that I wanted to make upside down cake.
Peach Upside Down Cake
1/4 cup butter
1/2 cup brown sugar
2 large or 3 medium sized peaches, cut into slices
1/2 cup butter, softened
2/3 cup white sugar
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1 teaspoon vanilla
Melt 1/4 cup butter in 8 or 9" cake round (here I used a 7" x 11" baking dish and it worked just fine). Mix in 1/2 cup brown sugar and make sure entire bottom is coated with this mixture.
Gently lay peaches in butter/brown sugar. I only used 1 1/2 peaches here and realized later I could have used a lot more slices.
Cream 1/2 cup butter and 2/3 cup white sugar until light and fluffy. Beat in egg. Stir together flour, baking powder, salt. Add flour mix to creamed mix alternately with milk. Finally, add vanilla. If you have any left over peach slices that didn't fit in the bottom of the pan, chop them up and add them to the batter. Gently fold batter over peach slices.
Bake at 350 F for 25-30 minutes or until you have a lightly browned top. Allow to sit for 5 minutes. Loosen edge with knife and invert onto serving plate. If you wait too long, it will stick to the pan.
The peach taste is fabulous and the cake is nice and moist. You can also make this without the fruit. Butter and flour a cake round, pour in batter, bake and then top with a mix of coconut and brown sugar and broil until nice and brown. Yum!