Peach Upside Down Coffee Cake

Ingredients:

Topping:
2 ripe peaches, thinly sliced
1/2 cup brown sugar
1/2 cup (1 stick) unsalted butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Cake:
1 (15.25 oz.) box yellow cake mix
1 cup water
1/2 cup vegetable oil
1/4 cup all-purpose flour
3 eggs
1 ripe peach, optional, finely diced
2 teaspoons vanilla extract
1/2 teaspoon cinnamon

Directions:

Preheat oven to 350º F and lightly grease a 9-inch springform pans with butter or non-stick spray. In a large bowl or mixer, combine cake mix and cinnamon, then whisk in water and oil. One at a time, beat in eggs, waiting until each is incorporated before adding the next. Beat in vanilla extract.
Toss diced peaches in 1/4 cup flour, then gently fold into batter until incorporated.
Prepare topping by whisking sugar, butter, cinnamon and nutmeg together in a medium saucepan over medium-high heat. Bring to a boil and cook until caramelized and golden. Stir frequently so it doesn’t burn.
Remove sauce from heat and pour into greased pan, then arrange sliced peaches on top. This will be the top of your cake.
Pour cake batter over peaches, then transfer pan to oven. Bake for 45-50 minutes, or until a toothpick inserted in center comes out clean.
Remove from oven and let cool 15 minutes, then invert onto serving platter.
Cut into wedges and enjoy!