Peach Amaretto Skillet Upside Down Cake
This variation on the familiar pineapple upside-down cake is a snap using an
old-fashioned cast-iron skillet.
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup sugar
1/2 cup low-fat buttermilk
1 beaten egg
4 tablespoons butter
1/2 cup brown sugar
1/4 cup amaretto
4-1/2 cups peaches, peeled and sliced about 1/2-inch thick
1) In a mixing bowl combine flour, baking powder, salt and sugar. In a mixing
cup, combine buttermilk and egg. Preheat oven to 375 degrees.
2) In a cast-iron skillet or other 9-inch ovenproof skillet, melt butter on top
of the stove. Pour half the butter into the buttermilk mixture and add brown
sugar to the skillet. Stir and cook sugar and butter over low heat until sugar
dissolves. Add amaretto and stir well. Remove from heat.
3) Layer peaches in the skillet, overlapping. Add buttermilk mixture to flour
mixture and pour over peaches. Bake about 35 minutes or until a toothpick tester
comes out clean. Let cool and invert onto a plate.