Recipe: Caramel Peach Upside-Down Cake

CARAMEL PEACH UPSIDE-DOWN CAKE

3/4 cup unsalted butter, room temperature, divided
1/2 cup brown sugar
2 large peaches, peeled, pitted and thinly sliced
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup milk
Lightly sweetened whipped cream (for serving)

Preheat oven to 350 degrees F.

Melt 1/4 cup butter in a 9- to 10-inch nonstick skillet over medium heat. Add the brown sugar and cook, stirring, until the sugar has melted.

Arrange peach slices in the sugar mixture in one layer. Set aside.

Cream together 1/2 cup butter and the granulated sugar in the large bowl of an electric mixer until light and fluffy. Beat in the egg and vanilla.

Sift together the flour, baking powder, cinnamon, nutmeg, allspice and salt. Add to the creamed mixture, alternately with the milk. Beat just until blended.

Spread the batter over the peaches and bake in the preheated oven about 30 to 35 minutes or until golden and a tester comes out clean. Remove from the oven and cool on a rack 30 minutes before unmolding onto a plate.

Serve warm with the whipped cream.

Servings: 8
Adapted from source: Joie Warner's Apple Desserts by Joie Warner and Drew Warner