Patti LaBelle’s Peach Upside-Down Cake
"I picked this recipe because
it really reminds me of my mother. She made the best peach upside-down cake in
the world and every time I make it, it brings back all those great memories of
cooking with her and learning from her. It just reminds me of my childhood and
being around all of my family!
2 tablespoons packed light brown sugar
Preheat oven to 350░F (180░C). In a mixing bowl, stir together the brown sugar, brown sugar substitute, and 1⁄4 cup of the sugar substitute. In an 8-inch or 10-inch ovenproof skillet, melt 2 tablespoons of the margarine. Sprinkle evenly with the sugar mixture. Arrange the peach slices in the pan in overlapping concentric circles starting from the center. Sprinkle with nutmeg.
In a bowl combine the flour, baking powder and salt. In the Large Thatsa Bowl, beat the remaining 1⁄3 C. margarine until light, about 30 seconds. Beat in the sugar and remaining 1⁄2 C. sugar substitute until light and fluffy, about 30 seconds. Beat in the egg, vanilla extract (essence), and butter flavor extract (extract). Beat in the flour mixture alternately with the half and half, beating for 30 seconds. Spoon the batter over the peaches.
Bake until lightly golden and a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Invert onto a serving plate and replace any topping that might have fallen off.