Upside Down Peach Cake

Yield: 12 servings

Ingredients

• 1/4 cup light brown sugar
• 2 cups sliced fresh peaches
• 1/2 teaspoon freshly-ground nutmeg or 1 tablespoon finely chopped crystallized ginger
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, softened
• 1/2 cup low-fat buttermilk
• 1 teaspoon vanilla extract

Instructions

1. Heat oven to 350 degrees F.
2. Lightly wipe the bottom of an 8 inch square cake pan with vegetable oil.
3. Sprinkle the bottom of the pan evenly with the brown sugar.
4. Arrange the peaches in the pan in a tight pinwheel pattern.
5. Sprinkle with nutmeg or ginger. Set aside.
6. In a mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt.
7. Add the softened butter, buttermilk and vanilla extract; beat with an electric mixer until smooth.
8. Pour the batter over the peaches, and bake for 50 minutes to 1 hour, until a wooden pick inserted in the center comes out clean.