Upside Down Peach Cake

1/4 cup light brown sugar
2 cups sliced fresh peaches
1/2 teaspoon freshly-ground nutmeg or
    1 tablespoon finely chopped crystallized ginger
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Lightly wipe the bottom of an 8-inch square cake pan with vegetable oil. Sprinkle the bottom of the pan evenly with the brown sugar. Arrange the peaches in the pan in a tight pinwheel pattern. Sprinkle with nutmeg or ginger. Set aside.

In a mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt. Add the softened butter, buttermilk and vanilla extract; beat with an electric mixer until smooth. Pour the batter over the peaches, and bake for 50 minutes to 1 hour, until a wooden pick inserted in the center comes out clean.

Serves 12.

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