Peach-Amaretto Skillet Upside-Down Cake This variation on the familiar pineapple upside-down cake is a snap using an old-fashioned cast-iron skillet. Makes 6 servings.
	Ingredients: 11/2 cups all-purpose flour 4 tablespoons butter (1/2 stick) 1 teaspoon baking powder 1/2 cup brown sugar Pinch kosher salt 1/2 cup sugar 1/4 cup amaretto 1/2 cup low-fat buttermilk 4 1/2 cups peeled and sliced ( 1/2 inch thick) peaches 1 egg, beaten
	Instructions: 1. In a mixing bowl, combine flour, baking powder, salt, and sugar. In a mixing cup, combine buttermilk and egg. Preheat oven to 375°F. 2. In a cast-iron skillet or other 9-inch ovenproof skillet. Melt butter on top of the stove. Pour half the butter into the buttermilk mixture and add brown sugar to the skillet. Stir and cook brown sugar and remaining butter over low heat until sugar dissolves. Add amaretto and stir well. Remove from heat. 3. Layer peaches in the skillet, overlapping. Add buttermilk mixture to flour mixture and pour over peaches. Bake about 35 minutes or until a toothpick tester comes out clean. Let cool and invert onto a plate.

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