Upside Down Peach Oatmeal Cake

Upside Down Peach Oatmeal Cake served with Whipped Cream

1 ½ cup old-fashioned oats 1 ½ cup buttermilk 2 ¼ cups all-purpose flour 1 ½ teaspoons baking powder ¾ teaspoon salt ¾ teaspoon baking soda 3 sticks unsalted butter, softened 1 ½ cups light brown sugar 3 eggs Cooking spray, for greasing 6 to 8 fresh peaches ¼ cup brown sugar

1. In a small bowl, soak the oats in the buttermilk for 1 hour. 2. Preheat the oven to 350 degrees; cover an 9-inch Springform pan with cooking spray. 3. Cut the fresh peaches into slices (approximately 8 slices per peach) Toss in ¼ brown sugar. 4. Lay the sliced peaches flat in the bottom of the pan, just over lapping the one next to it. 5. Mix together the flour, baking powder, salt and baking soda in a bowl.

6. In the bowl for an electric mixer, cream the butter and sugar together at medium speed with the paddle attachment until light and fluffy, 1 to 2 minutes.

7. Add the eggs and mix at low speed until just incorporated.

8. Alternate adding the flour mixture and oat mixture. Scrape down the bowl occasionally with a rubber spatula to make sure you incorporate the flour mixture completely.

9. Mix on low until just incorporated. Pour the batter into the square pan, making sure the batter is level in the pan. Bake until the cake is golden brown and springs back when you press it in the center, 25 to 30 minutes. Let cool for at least 30 minutes and then remove from the pan.

Serve warm with your choice of whipped cream or vanilla ice cream.