A Little Bit of All Right

This month I was drawn to the Peach or Mango Upside Down Cake primarily because it looked like a recipe I could easily adapt for camping.  I've made cobblers a few times in my handy-dandy cast iron pan, and this recipe followed a similar process and uses ingredients that I generally have on hand. The recipe has you melt butter and brown sugar in a cast iron frying pan, adding your sliced fruit, and letting it cook for a few minutes.  You then top with a vanilla cake batter, bake for 30-35 minutes, let cool for 20-30 minutes, and then flip upside down for the great reveal! Here it is fresh out of the oven.   I used nectarines instead of peaches as we had received a bunch of nice large nectarines in our produce box this week, and they wouldn't need to be peeled.  Two large nectarines was enough.  When I flipped the cake out, I had a small bare spot on the top where I'm guessing I didn't have a slice of fruit.  I think it's probably important to crowd the pan a bit whe