Peach Upside-Down Cake

My in-laws don't eat desserts.  In fact, they're quite particular about everything they eat.  New foods are never introduced.  True Italians, stuck in family tradition.  When we're invited to share a meal, I always like to contribute something though. An appetizer, side dish, dessert -- something! I mean, you can't just show up to someone's home empty-handed.  Am I right? 

Amore always tries to persuade me not to go to the trouble of making anything so we usually just bring a bottle of Prosecco.  And even that, the two of us usually end up drinking ourselves -- not the entire bottle, of course.  In the few years we've been together I keep trying to break them down using my culinary skills, but admittedly I've had more losses than wins.  In fact, to date I've had only two wins.  This is my second win, a Peach Upside-Down Cake!  Yeah for me!   My secret, I used peaches from the family garden to ensure my win.  I could be onto something here!

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 teaspoon vanilla extract 

1-1/4 cups all-purpose flour 

1-1/4 teaspoons baking powder 

1/4 teaspoon salt 

1/2 cup milk

Melt 1/4 cup butter; pour into an ungreased 9-inch round baking pan (I used what I had, a rectangular 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° 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. Yield: 8 servings.

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