Peach And Pecan Upside-Down Cake

Because it was Wednesday, and because I was cooking dinner for Katrina Lynn (who I had not seen since June!), I made a peach and pecan upside-down cake using this recipe from the August issue of Bon Appetit. It sure was purty, and didn't taste half bad either. I'd never made this recipe before, so I followed the instructions to the letter. Next time I will add chopped dried peaches or some crystallized ginger to the cake batter to give it some extra ooomph. The next recipe from the magazine I intend to tackle: top crust peach and cardamom pie.