Peach Upside Down Cake

My boys were wandering around the yard, and found these lovelies on our ancient, rickety peach tree! Well, OK, they're not as pretty as supermarket peaches, but they are a lot better!

The joys of what's now called "heirloom plants!" They smelled wonderful; they tasted even better, and the boys demanded that I make something vastly entertaining for them.

Craig Claiborne and his New York Times cookbook provided me with exactly what the boys wanted.

PEACH UPSIDE DOWN CAKE

4 tbsp (1/2 stick) butter
3/4 cup brown sugar
4 to 5 peaches
1 stick (1/2 cup) butter, softened
1/2 cup sugar
1 egg
1/2 tsp vanilla extract
1-1/2 cups flour
1-1/2 tsp baking powder
pinch of salt
1/2 cup milk

In an 8" square or 10" round glass baking pan, melt the 4 tbsp butter. Sprinkle 3/4 cup brown sugar evenly over the butter. Wash the peaches, and cut into sliced wedges about 3/8" to 1/2" thick at the outside (no, I did not peel them, and no one noticed). In a mixing bowl, cream the remaining butter with the 1/2 cup sugar. When it's evenly combined, beat in the egg and vanilla until smooth. Sift together the flour, powder and salt, and beat in in 3 applications, alternating with the milk. Beat until the batter's smooth, then spoon over the peaches. Bake at 350F for about 35 minutes, until a toothpick inserted in the center comes out clean. Let it sit for 5 to 10 minutes, then invert onto a serving plate. Serve warm with whipped cream or ice cream.
Everyone loved this. The boys went and got the last 6 peaches from the tree yesterday, so this has to be on the menu this weekend, when 2 of the girls are coming home for the long Labor Day weekend. The boys insist. Hmmm. I wonder if that's just an excuse to get more peach upside down cake?
I hope everyone has nice plans for this holiday weekend. Hurricane Earl is staying well east of us; I hope my friends closer to the coast dry out before the weekend's over!