Upside Down Peach Cake

Upside Down Hurricane Irene Peach Cake

for the cake batter:

8 T. butter

1/2 cup sugar + 2 T.

2 eggs

2 cups all-purpose flour

3 t. baking powder

1 t. salt

1/4 t. ground cinnamon

a few gratings of nutmeg

1/2-3/4 c. milk

For the top part (when flipped)

4 T. butter

1/2 cup brown sugar

5 or 6 ripe peaches, peeled and sliced

In a 10-inch cast iron skillet, melt the butter and brown sugar. Arrange the peach slices over the sugar and butter. 

For the cake batter, beat the butter and sugar until light. Beat in the eggs. Sift dry ingredients together. Beat half of dry ingredients into creamed mixture and beat in half of milk. Repeat, beating well. Batter will be thick.

Pour into the pan over the peach/brown sugar/butter mixture. Bake in oven at 350 degrees for about 25 minutes. If you want to try to bake on the outdoor grill, and you have a temperature gauge on the grill, bring it to 350 degrees, turning on only half the burners. Place the cast iron skillet on the other half of the grill and close lid. Check after 20 minutes and continue baking until toothpick in center comes out clean. Serve warm if possible.