Peach Upside Down Cake

By MarieR

Ingredients

• 1/4 cup butter, melted
• 1/2 cup packed light brown sugar
• 1/4 tsp. nutmeg
• 5 freah peaches, pealed, pitted and sliced
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1 egg
• 1-1/4 cups ap flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup whole milk
• (opt. 1 teaspoon Penzeys Cake Spice)

Details

Servings 9
Preparation time 25mins
Cooking time 65mins
Adapted from allrecipes.com

Preparation

Step 1

1. Melt 1/4 cup butter and pour into a 8 inch square baking pan.
2. Sprinkle with brown sugar and nutmeg. Set aside.
3. Place peaches in boiling water for 1 to 2 minutes, then plunge immediately into ice water for 1 to 2 minutes. Peel will then slide easily off of the peach.
(Reserve peels and pits for peach pit ice cream!)
4. Slice peeled peaches in half, remove the pit, then slice into thin slices. Arrange the slices in the baking pan over the brown sugar layer.
5. In a stainless mixer bowl, cream the butter and sugar until light and fluffy. Add the egg and beat to incorporate.
6. Stir together the flour, baking powder, salt and cake spice. Add this to the butter mixture, alternately, with the milk, beating well after each addition.
7. Spread the batter over the sliced peaches. Spread to the edge of the pan to sealed in the peach layer.
8. Bake 35 to 40 minutes at 375 F. Remove from oven and let cool for 5 minutes, then invert baking pan onto a flat serving dish to umold the upside down cake. Serve with whipped cream (or peach pit ice cream).