Upside Down Peach Cake
- 1/4 Cup light brown sugar
- 2 Cups sliced fresh peaches
- 1/2 tsp. freshly-ground nutmeg or
- 1 Tbsp. finely chopped crystallized ginger
- 1 Cup all-purpose flour
- 3/4 Cup granulated sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 Tbsp. unsalted butter, softened
- 1/2 Cup low-fat buttermilk
- 1 tsp. vanilla extract
- Preheat 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.
light brown sugar, peaches, freshlyground nutmeg, ginger, flour, granulated sugar, baking powder, baking soda, salt, unsalted butter, lowfat buttermilk, vanilla extract
Taken from www.cookbooks.com/Recipe-Details.aspx?id=93123 (may not work)