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 1 teaspoon baking powder Pinch kosher salt 1/2 cup sugar 1/2 cup low-fat buttermilk 1 egg, beaten 4 tablespoons butter (1/2 stick) 1/2 cup brown sugar 1/4 cup amaretto 4 1/2 cups peeled and sliced ( 1/2 inch thick) peaches
	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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