Peach Upsidedown Cake - revisited

Way back in the early days of my blog, I made a wonderful peach upsidedown cake. Two years later I find myself lusting over another batch of farm fresh peaches. Several recipes looked interesting but it was the same cake from July 2005 that spoke to me. This time I halved the peaches whereas last time I sliced them. Both ways work well and are equally delicious.

Peach Upside Down Cake
¼ cup butter
½ cup packed light brown sugar
¼ teaspoon ground nutmeg
5 fresh peaches - peeled, pitted and halved
½ cup butter, softened
½ cup white sugar
1 egg
1¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk

Melt ¼ cup butter or margarine in an 8 inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.

In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.

Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes, or until lightly browned on top. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter. Serve with whipped cream.