Upside-Down Peach Cake

Heat the oven to 350 degrees. Butter an 8-inch cake pan and line the bottom with parchment paper.

Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the peaches (I use Crest Haven peaches) and 1/4 cup sugar and cook, tossing, until the sugar dissolves and the juices from the peaches become syrupy, 3 to 4 minutes. Arrange the peaches in the bottom of the cake pan slightly overlapping in concentric circles, starting from the outside working your way in. It doesn’t have to be perfect –it’s homemade! Pour leftover juices over the peaches.

In a small bowl, whisk together flour, baking powder, baking soda, and salt.

With a mixer, beat the 1/2 cup of butter and remaining 2/3 cup of sugar until fluffy. Beat in the egg, sour cream and vanilla.

Gradually add the flour mixture to the wet mixture until combined.

Pour the batter over the peaches and spread out; the batter will be thick. Bake for 50 – 55 minutes.

Let cook for 30 minutes or until the cake pan is cooled. Invert on a plate! My favorite is when it’s still warm from the oven, but my husband loves it the next day for breakfast straight from the fridge. To each his own! Enjoy!