This recipe is one for keeps.
We polished it completely off, kinda embarrassing but true.
You'll have to forgive me for not photographing the upside down portion of the cake. We had to leave in a hurry and I thought I would wait to flip the cake onto a plate when we got home.
Needless to say, it didn't flip---it got stuck.
I'm pretty sure if I would have flipped it before it cooled completely, I would have had much better luck.
It still tasted out of this world. I highly recommend it :) Just goes to show you--looks aren't everything. This cake has personality!
Peach Upside Down Cake
1/4 cup butter, melted
1/2 cup brown sugar
2 cups fresh sliced peaches or 1 quart jar
1/2 cup butter, softened
3/4 cup white sugar
1 1/4 cups flour
1/4 tsp. salt
1 1/4 tsp. baking powder
1 tsp. vanilla extract
1/2 cup milk
Place 1/4 cup melted butter in baking dish. I used a 9 inch round baking stone. Sprinkle brown sugar on top. Place drained peaches in single layer on top of brown sugar.
Combine flour, baking powder and salt. Set aside.
In mixing bowl, combine 1/2 cup softened butter and white sugar. Beat until fluffy. Add egg and vanilla.
Gradually add flour mixture, alternating with milk. Mix until just combined.
Spoon over peaches.
Bake 350 degrees for 45 minutes, or until toothpick test comes out clean.
Let cool for 10 minutes and invert on cake plate.
Serve warm with whipped topping or vanilla ice cream. Or both!
Recipe Source: Taste of Home Fresh Peach Cake