Peach Upside Down Cake

By S. Danford

Ingredients

• 1/2 cup brown sugar, packed
• 4 T unsalted butter, melted
• 1/2 t cinnamon or nutmeg
• 5-6 peaches, peeled and sliced
• 1 1/2 cups flour
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t Kosher salt
• 1/2 cup unsalted butter
• 2/3 cup sugar
• 1 large egg
• 1 t almond extract
• 1 cup buttermilk
• Confectioners sugar for dusting

Preparation

Step 1

Preheat over to 350
In a small bowl, combine the sugar, 1 T butter, and cinnamon and pour into a the bottom of a well seasoned 9 inch cast iron skillet sprayed with cooking spray.
Arrange peach slices on top of brown sugar mixture.
Set aside.
In a small bowl, combine the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer, beat the butter and sugar together until a pale yellow.
Add egg and almond extract and beat until combined.
Lower mixer speed and alternately add flour mixture and buttermilk
Beat until just combined
Pour into the skillet and spread evenly over the peaches.
Bake for 35-45 minutes until a cake tester inserted in the center comes out clean.
Cool for 10 minutes in pan before inverting onto a serving plate.
Sprinkle with confectioner's sugar and serve warm