Peach Upside Down Cake

I love this cake! Juicy peaches and brown sugar line the bottom of a cast iron skillet covered with a light cake batter. Once the cake is done, invert it onto a serving platter so the fruit is on top and the cake is on the bottom. So pretty!

• 1 1/4 cups flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/2 cup light brown sugar
• 2 cups sliced peaches
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup milk

1. In a small bowl, combine the flour, baking powder, and salt, set aside.
2. Preheat oven to 350º, in a 10″ cast iron skillet, melt 1/4 cup of butter in the oven until it melts, swirl the butter around the sides to prevent sticking. Remove from oven and sprinkle the brown sugar evenly over the bottom of the skillet.
3. Peel and slice peaches, and arrange them over the brown sugar.
4. In a large bowl, cream the 1/2 cup of butter and granulated sugar. add the egg and vanilla. Add the flour mixture and milk in batches. Carefully spread over the peaches and bake for 40 to 45 minutes. Test with a toothpick.
5. Let sit on a wire rack for 10 minutes, run a knife around the perimeter, and invert on a serving plate.