I found this Peach Upside Down cake from the Parkay Margarine company and decided to give it a shot, it was not half bad. I choose it because you could use fresh or canned peaches....I had canned on hand.
3 tbs melted butter (or margarine)
1/3 cup softened butter (or margarine)
1/2 cup packed brown sugar
1 1/2 cups fresh peach slices ( or a 16 oz can peaches, drained)
2/3 cup sugar
1/2 tsp vanilla
1 1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
Pour melted butter into a 8 or 9 inch pie pan. * The recipe does not call for spraying the pan with non-stick but I would recommend it. Some of my peaches stuck a bit.
Sprinkle the brown sugar over the melted butter.
Arrange the sliced peaches in a pattern in the pan.
Cream the softened butter and sugar together.
Blend in the egg and vanilla.
Mix in all the remaining dry ingredients while adding a little bit of the milk in at a time.
Pour the batter carefully over the peaches. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. After taking it out, immediately invert onto a serving dish.