Peach and Pecan Upside-Down Cake
| Yield: | 1 Servings |
| Categories: |
| FOR THE TOPPING | ||
| 3 | tb | Unsalted butter |
| 1/2 | c | Packed light brown sugar |
| 14 | Canned peach halves, about two 29-ounce cans (14 to 16) | |
| 1/2 | c | Whole pecans, lightly toasted |
| FOR THE CAKE | ||
| 2 | c | All purpose flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1/2 | c | Unsalted butter, (1 stick) |
| 3/4 | c | Sugar |
| 1 | ts | Vanilla |
| 2 | lg | Eggs |
| 1 | c | Buttermilk |
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