1/2 C sugar:  melt in a 10 inch cast iron skillet until golden brown
1/4 C butter:  stir vigorously into melted sugar
½ C brown sugar:  sprinkle on melted sugar and butter
1 ½ lb sliced peaches:  arrange on top of brown sugar in skillet
 ¾ C sugar
½ C butter
The seeds from one vanilla bean:  beat these together with the sugar and butter until smooth
2 eggs
½ C sour cream:  mix with the eggs and add gradually to the butter and sugar
¾ C white rice flour + ¼ C tapioca flour (1 C cake flour for regular version)
3/4 t baking powder
1/4 t baking soda              

Stir dry ingredients together and add to eggs and sugar.  Mix briefly.  Spoon batter over peaches in skillet and spread to cover.  Bake at 350 for 45-60 min.  Toothpick test.  Cool in skillet for 10 minutes then invert onto plate.  Serve warm with ice cream or whipped cream.

Another recipe brought to you from your kitchen friends at the Latigo Dude Ranch.