Ingredients

• 3/4 cup - butter, softened, divided
• 1/2 cup - packed brown sugar
• 2 cups - sliced peeled fresh peaches
• 3/4 cup - sugar
• 1 - egg
• 1 tsp - vanilla extract
• 1.75 cups - all-purpose flour
• 1.75 tsp - baking powder
• 1/4 tsp - salt
• 1/2 cup - milk

How to Make Peach Upside-Down Cake

• Melt 1/4 cup butter, pour into an ungreased 9 inch round baking pan.
• Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.
• In a large bowl, cream sugar and remaining butter until light and fluffy.
• Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
• Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before inverting onto a serving plate. Serve warm.
• Recipe courtesy: Holy Cow Vegan