Recipe: Peach Upside-Down Cake with Butter-Rum Topping

PEACH UPSIDE-DOWN CAKE

FOR THE TOPPING:
3/4 stick unsalted butter, cut into pieces
1 cup firmly packed light brown sugar
1 tablespoon dark rum
4 cups sliced peeled peaches

FOR THE CAKE:
2 cups Swans Down Cake Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup white granulated sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla
Vanilla ice cream (for serving)

Preheat oven to 375 degrees F and butter an oven-proof 10-inch skillet.

TO MAKE THE TOPPING:
In skillet melt butter with brown sugar and rum over moderate heat. Remove skillet from heat and arrange peach slices on top.

TO MAKE THE CAKE:
In a bowl sift together flour, baking powder, baking soda, and salt.

In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, until combined.

In a small bowl combine buttermilk and vanilla. Add flour mixture to butter mixture in batches alternately with buttermilk mixture, beginning and ending with flour mixture and beating until batter is just combined (do not overbeat). Spread batter evenly over peaches.

Bake in middle of oven until a tester comes out clean, about 40 minutes. Immediately invert cake onto a serving plate, leaving pan on top of cake 30 minutes.

Carefully remove pan and serve cake warm or at room temperature with ice cream.

Makes 1 (10-inch) cake
Adapted from source: Recipe booklet: Celebrate the Seasons with Swans Down (Swans Down Cake Flour)