Peach Upside-Down Cake

Today I made Peach Upside-Down Cake!

I used too much butter (and arguably, too little rum).

7T butter, 1/4C brown sugar, 2T rum, 3T butter, 4 large, ripe fresh peaches, rinsed, peeled and sliced into thin crescents, 1 egg, 14 oz fat-free sweetened condensed milk, 1C flour, 1t cinnamon, 1t ground ginger, 1t ground nutmeg, 1/2t baking soda, 1/4t baking powder, 1/4t salt

Preheat oven to 350F. Beat 3T butter with brown sugar. Add rum. Light, not dark rum. Spread evenly on the inside of a greased 8″ springform pan whose outside bottom surface has been wrapped in foil to keep things neat. Arrange as many peach slices as will fit nicely on top of rum mixture in pan. Set aside. Cream 7T butter with sweetened condensed milk. Add egg. Blend well. Add vanilla. Blend well. In separate bowl, sift together dry ingredients. Add to wet. Blend well. Spread about half the batter onto the peaches in the pan. Arrange remaining peach slices on batter. Spread remaining batter evenly on top of peaches. Bake 35 minutes or until knife inserted in center of cake comes out clean. Do not underbake. Cool 20 minutes. Remove collar from pan. Invert. Remove pan bottom.