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Peach Upside Down Cake
1/4 cup butter 1/2 cup brown sugar 2 cups peach slices (fresh is best but canned (and drained) peaches work as well 1/2 cup butter, room temperature 3/4 cup sugar 1 egg 1 tsp vanilla 1 1/4 cup flour 1 1/4 tsp baking powder 1/4 tsp baking soda 1/2 cup milk
Melt 1/4 cup butter and spread over the bottom of a 9" round baking pan. (I used a glass deep dish pie plate)
Sprinkle brown sugar over the butter and then arrange the peach slices in a decorative pattern.
In a bowl cream together 1/2 cup butter and white sugar until fluffy. Add in vanilla and egg and beat until creamy.
In a small bowl combine flour, baking soda and baking powder. Mix well. Add to creamed mixture a little at a time, alternating with the milk.
When completely combined, spoon batter over the peach slices. Bake at 350F for 50-55 minutes.
Allow cake to cool about 15 minutes before inverting on to a serving plate.