Butterscotch Peach n Porridge Upside Down Cake

I'm hoping to qualify to go to the World Porridge Championships in Scotland this October and am trying to get the judges to notice my entry!

If you have a second, go here to see my entry for Butterscotch Peach n' Porridge Upside Down Cake and click "LIKE". Just takes a sec, no registration required, I'm just trying to get them to notice it!! 

If you have a fantastic recipe using Bob's Red Mill Steel Cut Oats, you still have a few days to join in on the fun!  Go here for details!

In the meantime, if you are an oats fan, you will go crazy for my skillet cake!  I especially love making this in the summer because I don't have to turn on my oven.

Butterscotch Peach n' Porridge Upside Down Cake

IIn a large sauce pan, place:
1 c steel cut oats
 2 ½ c water
soak 2-3 hours

Without draining, place on stovetop, add ¼ tsp salt and cook over medium-high heat for 11 minutes, stirring occasionally.

While oats are cooking, combine in a small bowl:
3/4 c oat flour
1 1/2 Tbsp baking powder
1/3 c. brown sugar
1/3 c white sugar
1 tsp ginger
1 tsp cinnamon

In a 10” skillet, melt
2 Tbsp butter
When melted, turn heat off
Peel and slice 2 ripe peaches and place in skillet

After oats have cooked, add dry ingredients then stir in:
1 tsp lemon juice
1 egg. 
Stir well.  Spread oat mixture over peaches in skillet.  Cover with a large lid and cook on medium-low heat for 8 minutes. Remove lid and cook an additional 5 minutes.  Remove from heat and let rest for 2 minutes, flip onto large platter. Drizzle Butterscotch sauce over cake, slice and serve.

Butterscotch Pecan Sauce
In a small saucepan, melt:
4 Tbsp Butter
then add
½ c. light brown sugar
½ c. heavy cream
¼ tsp. salt
Stir over medium heat until boiling and boil for 3 minutes.
Remove from heat and add:
1 tsp. vanilla
½ c chopped pecans