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Peach Upside-Down Cake

4 medium-size, ripe peaches
8 tablespoons (1 stick) unsalted butter
1/2 cup (packed) brown sugar
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk

Preheat the oven to 350 degrees. Place a sheet pan, at least 10
inches square, on a rack in the oven for 10 minutes.

Meanwhile, bring a pot with 2 quarts of water to a boil. Dip the
peaches into the boiling water for 30 seconds, cool under running
water, and peel. Cut into 1/4-inch-thick slices.

Melt half of the butter in a small saucepan over medium heat. Stir
in the brown sugar and continue stirring until it dissolves, 2 to
3 minutes. Pour immediately into a 9-inch round cake pan. Arrange
the peach slices in concentric circles on the bottom of the pan,
overlapping them slightly.

Using an electric mixer, cream the remaining butter with the
granulated sugar until light and fluffy, 3 to 4 minutes. Add the
vanilla. Add the eggs one at a time. Mix the flour, baking powder
and salt together in a small bowl, then slowly add to the egg
mixture. Add the milk slowly. Mix until smooth and creamy, 3 to 4
minutes. Spread the batter over peaches. Place the cake pan on top
of the sheet pan in the oven.

Bake for approximately 50 minutes, or until the center springs back
when touched and the edges are slightly golden in color. Cool in
the pan for 5 minutes, then invert cake onto a serving plate.

Serves 6


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