Caramel Upside Down Cake

1 tablespoon vegan margarine
1/2 cup brown vegan sugar, not packed
1/2 cup pieta or any vegan milk mixed with 1 tablespoon cornstarch
2 tablespoons rum or to taste
1 teaspoon vanilla
1 and 1/2 cups all purpose flour plus 2 tablespoons
1/2 cup vegan sugar, more or less to taste
1 teaspoon baking soda
1/2 teaspoon salt
3/8 cup wonderslim, applesauce, prune puree or oil
1 tablespoon vinegar or lemon juice
1 teaspoon vanilla, almond or lemon extract or a little of each
1 can peaches in juice

Caramel:
Stir margarine and brown sugar together in saucepan over medium heat until glossy, melted and thick, slightly bubbly but don't burn. Slowly stir in wonder slim/cornstarch mixture and stir until sauce is glossy and thick. Remove from heat and add vanilla and rum to taste. Spread caramel in bottom of 8 x 8 baking pan. Reserving juice, drain peaches and set halves on top of caramel. Add water to reserved peach juice to make 1 cup.

Cake:
Stir flour, sugar, soda, salt and any desired spices such as cinnamon, allspice, ginger or a combination of each together. Make a well in center and add vinegar, wonderslim, flavorings and reserved peach juice/water combo. Stir until smooth. Bake at 350F for about 45 minutes. Check it after 30 to 35 minutes. When done, run a knife around edges to loosen, place serving platter over top and holding both dishes together, invert cake.

Serves 8.