Peaches-and-cream upside-down cake

This rich and moist cake stands alone and is best served warm. Makes one 9” cake for 6-8 servings.

INGREDIENTS: DIRECTIONS:

•¾ cup butter, softened, divided

•½ cup cream cheese, softened

•½ cup packed brown sugar

•2 cups sliced and peeled fresh peaches

•¾ cup sugar

•1 large egg, room temperature

•2 tsp teaspoon vanilla extract

•1 ¼ cups all-purpose flour

•1 ½ tsp baking powder

•¼ tsp salt

•½ cup whipping cream

In large bowl, whisk the flour, baking powder and salt. Set aside. Grease sides of 9” round baking pan with cold butter. Melt ¼ cup butter and pour into pan. Sprinkle evenly with brown sugar. Arrange peach slices decoratively in a single layer over the sugar.

In bowl of stand-up mixer, cream sugar, remaining butter, and cream cheese until light and fluffy. Scrape down sides, add in egg and vanilla until well blended; dry ingredients to creamed mixture, alternately with cream, mixing well after each addition. Batter will be thick. Carefully spoon over peaches. Tap lightly to remove air pockets.

Bake at 350° Fahrenheit until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm.