Peach and Pecan Upside-Down Cake
3 tablespoons Unsalted butter
1/2 cup Light brown sugar - (packed)
14 Canned peach halves - (to 16) about two 29-oz cans
1/2 cup Whole pecans lightly toasted
2 cups All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
3/4 cup Sugar
1 teaspoon Vanilla
2 lrg Eggs
1 cup Buttermilk
In a well-seasoned 10-inch cast-iron skillet over moderately-low heat melt the butter. Sprinkle the brown sugar evenly over the bottom of the skillet and stir to combine. Remove skillet from heat and arrange peach halves, cut sides up, in a decorative pattern over the sugar and butter. Sprinkle whole pecans evenly around peaches.
Preheat oven to 375 degrees.
In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl using an electric mixer cream together butter and sugar until light and fluffy. Beat in vanilla. Add the eggs, one at a time, until well incorporated. With mixer on low beat in the buttermilk until just combined. Mix in the dry ingredients in two batches until just combined.