Canned Peach Upside Down Cake

Got a can of peaches in the cabinet? Good! This Canned Peach Upside Down Cake is a nice little cake we can make any time of year but I thought it would be perfect for Easter. I love the addition of spices to the brown sugar topping and the most time consuming part is cutting the peach slices in half. In other words, this fancy little dessert comes together in less than 30 minutes and looks pretty impressive:@) Toss a few maraschino cherry halves in with the peaches if you'd like an extra pop of color (or at least one in the very center!).

Full disclosure: I forgot to add the 3 Tblsp melted butter to the batter... We didn't miss it. 

So if you'd like to shave a few extra calories off, you don't need to add the extra butter.
But, if making for a holiday-go ahead and add the butter:@)

Peach Upside Down Cake-from Taste of Home
Topping:
1 Tblsp butter, melted
1/3 C brown sugar
2 Tblsp peach juice
1/4 tsp cinnamon
1/8 tsp nutmeg
15 oz can of peaches, drained (reserve juice), slices cut in half lengthwise, drained on paper towels

Cake:
1 1/2 C A/P flour
2/3 C sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1 tsp vanilla
1 C buttermilk-I used Half and Half
3 Tblsp butter, melted-I forgot to add this

1. Spray 9" cake pan with cooking spray.
2. Mix 1 Tblsp melted butter, brown sugar, cinnamon, nutmeg and peach juice. Pour into cake pan.
3. Arrange peach slices in pan. I made a circular pattern, they kind of scattered them all over, anything works.
4. Mix cake ingredients with whisk, gently spoon over peaches.
5. Bake at 350 degrees 30-35 minutes or until toothpick comes out clean.
6. Cool in pan 10 minutes, turn upside down onto serving platter.
7. Serving warm is best.

Have a sticky sweet happy day:@)

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