Shelly's Recipe

PEACH AND PECAN UPSIDE-DOWN CAKE

Category: Cakes

Topping
3 tbsp unsalted butter
1/2 cup packed brown sugar
14-16 canned peach halves - (about 2 (29 oz) cans)
1/2 cup whole pecans, lightly toasted

Cake
2 cups flour
1 tsp baking powder, baking soda and salt
1/2 tsp cinnamon and nutmeg
1/2 cup unsalted butter
3/4 cup sugar
1 tsp vanilla
2 eggs
1 cup buttermilk

In a well-seasoned 10-inch cast-iron skillet over moderately-low heat melt the butter. Sprinkle the brown sugar evenly over the bottom of the skillet and stir to combine. Remove skillet from heat and arrange peach halves, cut sides up, in a decorative pattern over the sugar and butter.
Sprinkle whole pecans evenly around peaches.

Preheat oven to 375. In a large bowl whisk together the dry ingredients. Cream together butter and sugar until light and fluffy. Beat in vanilla. Add the eggs, one at a time, until well incorporated.

With mixer on low beat in the buttermilk until just combined. Mix in the dry ingredients in two batches until just combined. Spoon batter evenly over the peaches. Bake for 35 to 40 minutes, or until golden brown and a tester comes out with crumbs adhering. Cool cake in skillet on a rack for 10 minutes. Run a thin knife around the edge of skillet and carefully invert the cake onto a platter. Serves 8