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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
Heat oven to 350 degrees F.
Lightly wipe the bottom of an 8-inch square cake pan with vegetable oil.
Sprinkle the bottom of the pan evenly with the brown sugar.
Arrange the peaches in the pan in a tight pinwheel pattern.
Sprinkle with nutmeg or ginger. Set aside.
In a mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt.
Add the softened butter, buttermilk and vanilla extract; beat with an electric mixer until smooth.
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.
Upside-Down Cake Recipes