1/4 c. butter
1/2 c. brown sugar, firmly packed
1 1/4 c. sliced fresh peaches
1 1/3 c. sifted cake flour
2 tsp. double-acting baking powder
1/4 tsp. salt
3/4 c. granulated sugar
1/4 c. butter or other shortening
1 egg, unbeaten
1/2 c. milk
1 tsp. vanilla

Melt butter in 8x8x2 inch square pan or 8-inch skillet. Add brown sugar and blend well. Remove from heat, arrange peach wedges on sugar mixture and set aside.

Sift flour once, measure, add baking powder, salt and granulated sugar and sift together 3 times. Cream butter, add sifted dry ingredients, egg, milk, and vanilla. Stir just until all 4 are dampened, then beat vigorously 1 minute. Pour over fruit mixture in pan.

Bake at 350 degrees for 50 minutes or until cake springs back when pressed lightly. Cool in pan 5 minutes, then invert on plate. Let stand 1 minute before removing pan. Also can use 1 cup pecans over peaches.