Peach Upside Down Cake

Peach Upside Down Cake

1/4 cup butter
1/2 cup packed brown sugar
1-1/2 to 2 cups sliced, pitted and peeled peaches or frozen
unsweetened peach slices, thawed and large slices cut in half
lengthwise
1-1/4 cups all-purpose flour
1-1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 egg
1 tsp. vanilla
1/2 cup milk

Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350
degrees F oven about 5 minutes or until butter is melted. (Be sure to
watch carefully to avoid over browning the butter). Remove pan from
oven. Add brown sugar, stirring until sugar is completely moistened.
Spread sugar mixture evenly in pan. Arrange peach slices evenly over
brown sugar mixture. Set aside.

In a medium bowl, combine the flour, baking powder and salt; set
aside. In a large bowl, beat 1/2 cup butter with an electric mixer on
medium to high speed for 30 seconds. Beat in granulated sugar until
well combined. Add egg and vanilla, beating until combined.
Alternately add the flour mixture and milk to beaten butter mixture,
beating on low speed after each addition just until combined. Spread
batter evenly over the peaches in the pan.

Bake for 45 to 50 minutes or until a wooden toothpick inserted near
the center comes out clean. Cool in pan on wire rack for 5 minutes.
Loosen cake from sides of pan; invert onto a large serving plate. Cool
for 10 to 15 minutes more. Serve warm