Peach Upside-Down Cake

This peach upside down cake is perfect for peaches that have ripened to juicy and sweet perfection. I pair them with ginger spiked upside-down cake.

2 tbsp unsalted butter
3/4 cup brown sugar
1 inch fresh ginger cut into thin coins
pinch salt
1/2 vanilla bean cut and scraped
3 tbsp whiskey use orange juice if you want to omit alcohol
1 lb fresh or frozen peaches It is ok if they are not perfectly ripe. The firmer the fruit the more it can cook in the caramel without breaking down.

In a skillet cook together the butter, brown sugar, ginger, salt, vanilla bean, whiskey, and peaches. Cook them on low heat until the juices are the thickness of maple syrup. If the fruit starts to fall apart remove it from the pan and just leave the juices to cook.
Place the fruit and all the juices into an 8-Inch Square Baking Dish. (I made this in a glass pan and in an 8-Inch Square Nonstick Metal Cake Pan and found I liked the color on the one baked in the darker metal pan. Both tasted wonderful, but the color was nicer in the metal.)

Preheat oven to 350°F.
In a small saucepan cook the butter over low heat until the butter is caramel colored and smells toasty. Strain the butter into the bowl of a stand mixer. Leave it to cool slightly.
In a medium bowl whisk together the flour, baking powder, cinnamon, ginger, and salt. Set aside.
Using the paddle attachment, beat together the browned butter, brown sugar and vanilla until it is cooled off slightly. Add the eggs one at a time, mixing well after each.
Alternate adding the flour mixture and buttermilk, starting and ending with the dry ingredients. Add the fresh ginger and mix just until it is evenly distributed.
Place the batter evenly over the peaches and spread smooth with a spatula. Bake for about 30 minutes or until the cake is set and a tester comes out clean. Let sit until the pan is cool enough to handle and invert onto a serving platter.
I serve the cake with the ginger coins and vanilla still in place, but you can remove them before if you want. The ginger can be eaten and has a delightful heat to it, the vanilla is just for drama, but can't be eaten.