Caramel Peach Upside Down Cake

 Ingredients:

Base:
1/4 cup butter softened
1/2 cup brown sugar
2 cups fresh peaches (about 3-4 peaches) sliced 1/2-in. slices, peeled, or 1 small can drained, or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
Cake batter:
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter softened
1 large egg room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk. 

Derictions:

Blend relaxed margarine and earthy colored sugar and spread equitably on the lower part of the 9×2 inch pie dish or round cake skillet. (Ensure the skillet is 2 inches down) Arrange peaches in an example over sugar blend. Put skillet away.

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

In an enormous bowl cream margarine, sugar and vanilla concentrate, add egg and beat until light and fleecy, add dry fixings then again with buttermilk, beat on low until joined.

Spoon and spread over peaches.

Heat at 350° for 45-50 minutes or until a toothpick embedded in the middle confesses all. Cool for 10 minutes.

Run a blade around the sides, put a platter on top and transform the cake onto the platter.

On the off chance that any of the peach cuts adhere to the skillet, lift them off cautiously and supplant them on top of the cake. Serve warm with frozen yogurt or whipped cream.

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