Upside Down Peach Cake - cooking recipe

Ingredients

1/4 Cup light brown sugar
2 Cups sliced fresh peaches
1/2 tsp. freshly-ground nutmeg or
1 Tbsp. finely chopped crystallized ginger
1 Cup all-purpose flour
3/4 Cup granulated sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 Tbsp. unsalted butter, softened
1/2 Cup low-fat buttermilk
1 tsp. vanilla extract

Preparation

Preheat oven to 350 degrees F.Lightly wipe the bottom of an 8-inch square cake pan with vegetable oil. Sprinkle the bottom of the pan evenly with the brown sugar. Arrange the peaches in the pan in a tight pinwheel pattern. Sprinkle with nutmeg or ginger. Set aside. In a mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt. Add the softened butter, buttermilk and vanilla extract; beat with an electric mixer until smooth. Pour the batter over the peaches, and bake for 50 minutes to 1 hour, until a wooden pick inserted in the center comes out clean.