Recipe - Peach And Pecan Upside-Down Cake

FOR THE TOPPING
3 tablespoon Unsalted butter
One half cup Packed light brown sugar
14 Canned peach halves, about
two 29ounce cans (14 to
16)
One half cup Whole pecans, lightly
toasted

FOR THE CAKE
2 cup All purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
One half teaspoon Cinnamon
One half teaspoon Nutmeg
One half cup Unsalted butter, (1 stick)
Three fourths cup Sugar
1 teaspoon Vanilla
2 lg Eggs
1 cup Buttermilk

In a wellseasoned 10inch castiron 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 degrees F.

In a large bowl whisk together flour, baking powder, baking soda, salt,
cinnamon, and nutmeg. In another bowl using an electric mixer 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 in preheated oven 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.

Yield: 8 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8838 Posted to
MCRecipe Digest V1 #523 by Angele Freeman jfreeman@netusa1.net on Mar
19, 1997