Upside Down Peach Rum Cake

What do you do if you have a bowlful of ripe  peaches?  Of course, you make Upside Down Peach Rum Cake. Dark rum and peaches are a wonderful combination, and add a depth of flavor to the peaches I actually got the idea from Lindsey@Gingerbread Bagels to add the dark rum to the peaches. I haven't baked anything lately except cupcakes in awhile, so It was time to fire up the oven.  It has cooled off here, thank goodness. This cake is so moist with the caramelized peaches and rum on the top, or is it on the bottom?  Anyway it is delicious.


Upside Down Peach Rum Cake Adapted from Allrecipes

Ingredients

• 1 1/2  cup all-purpose flour
• 2 teaspoon baking powder
• 1/2 cup brown sugar
• 1/4 cup melted butter
• 3 tablespoons dark rum
• 5 peaches, peeled, pitted and thinly sliced
• 1/2 cup butter
• 1 cup white sugar
• 2 medium eggs
• 1/2 cup milk

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl; set aside. Butter a 9” cake pan.
2. Stir the brown sugar, 1/4 cup melted butter, and dark rum in a 9-inch cake pan until the sugar has dissolved. Arrange the peach slices in the pan.  Set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Beat in the first egg until incorporated, and then beat in the second egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Gently pour the batter over the peaches.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown, about 50-55 minutes. Cool in the pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool.  Can be served warm or cool with whipped cream or a scoop of ice cream.