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
Pinch salt
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.

Serves 6.

AUTHOR: macklinda