I love a good upside down cake. You never have to worry about them melting in the heat and they get better with age. And you can eat them for breakfast? Maybe. Maybe just today.
Recipe for Peach Upside Down Cake (adapted from southern food)
1/4 cup butter
1/2 cup dark brown sugar, packed
4 or 5 fresh peaches, sliced
1 cup granulated sugar
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup hot water
Preheat oven to 375. While the oven is preheating, put your 10in round cake pan in with your butter to melt. When butter is melted, remove and sprinkle in brown sugar. Spread the mixture around the bottom until it is consistent and gooey. Layer in sliced peaches.
Now we make the cake batter! Beat eggs in mixer until a light lemon-y yellow. Gradually add sugar. In separate bowl, combine flour, baking powder, and salt. Add to egg mixture in two additions, alternating with the hot water.
Pour onto peaches and bake for 30-35 minutes, or until semi-firm. Remove and let cool 10 minutes before flipping upside down onto cake plate. Let sit 30 minutes before removing pan. You can eat it now, but it's totally better the next day or even on the third. I'm totally serious.
PS: you might want to make two of these. Just sayin'.