When I make my peach preserves, I’m sure to set a few peaches aside for upside-down peach cake.

Three or four peaches will do, but you’re probably going to want to make this twice, so you may want eight.

Upside-Down Peach Cake

Preheat oven to 350.

4 peaches, peeled and sliced

3 egg yolks, beaten

1/2 cup sugar

1/4 cup boiling water

1/2 teaspoon vanilla

3/4 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

3 1/2 Tablespoons butter

4 Tablespoons brown sugar

Beat yolks til thick and light.

Add sugar gradually.

Add water and vanilla.

Add flour, baking powder, and salt and set batter aside.

In an 8″, ovenproof frying pan, melt butter over medium heat.

Add brown sugar to butter and let cook a minute or two until it starts to become bubbly.

Turn off the heat and layer peaches on top of brown sugar mixture. This is going to be the top of your cake, so you can attempt to lay the slices in prettily but they’re slippery so don’t stress yourself out. This is cake.

Pour your cake batter over the peaches.

Set the frying pan in the oven and bake for about 25 minutes, til golden.

Let it sit for a few minutes, then turn out onto a plate. Remember, the handle of your frying pat is hot!

Serve plain or with whipped cream.