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Upside Down Peach Cake


  • 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


  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.

Serves 12.

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