Peach Upside Down Cake

It's peach season and I'm definitely in peach mode.  The fuzzy little buggers are my favorite fruit.  At least that's what I'm saying today.  Peaches as with all fruit I guess are so versatile.  There's peach crisp, peach pie, peach jam, peach salsa, or just biting into a cold sweet peach.  With this recipe I'm going to go out on a limb here and say you should definitely go for it and garnish this cake with vanilla bean ice cream or whipped cream. :o)

Topping:

1/2 cup melted butter

8 tablespoons brown sugar

Mix the melted butter and brown sugar in a 9 inch round cake pan.

3 fresh peaches, peeled

Slice and arrange on top of the brown sugar mixture.

Cake:

1/2 cup butter

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup whole milk

2 teaspoons orange zest

Cream butter and sugar until fluffy.  Add the eggs and vanilla to the butter mixture and cream together.  Blend in the flour, baking powder and salt then blend in the milk and orange zest until fully combined.  Spread over the peaches and brown sugar. 

Bake at 350 degrees for 30 minutes.  Let cool for about 10 minutes then run a knife around the edge of the pan then place a plate on the top of cake and hold the pan and plate as you turn it upside down.  If it doesn't fall out of the pan just tap on the inverted pan. That should take care of it.