Upside-down peach & sour cream cake

Hey - it's MY blog and I can post an OFF-topic thing if I feel like it. So...there! HAH!
That said, I am so pleased with the way this luscious peach cake came out that I feel compelled to brag, brag, brag and to share photos & recipe.

PREP THE BUNDT PAN:

• Melt half a stick of butter and pour that sucker into the bundt pan, coating it the pan all over. There should be lots of butter liberally pooled on the bottom.
• Sprinkle a few tablespoons of light brown sugar on top of the buttery bottom.
• Slices of peaches (canned? fresh?) you place on top of the brown sugar.
• Set bundt pan aside.

IN THE FOOD PROCESSOR:

• Two eggs
• 2 1/2 cups all-purpose flour
• 1/2 cup vegetable oil
• 1 cup sour cream    
• 1 Tbs. Baking Powder
• 1/2 teaspoon baking soda
• 1 Tbs. vanilla
• Process until you have a thick, smooth, uniform batter. Be sure and use a rubber scraper at least once.
• Add your chopped up peaches (not sliced, but chopped and chunky pieces). Stir into the batter but do NOT process!! 

POUR the peachy sour cream batter over the peaches in the bundt pan.

• BAKE at 400º F. for forty minutes. (That's my oven's only temperature...)
• Remove after forty minutes, let sit to cool down for about five or ten minutes.
• While the cake is still warm - nearly hot: That's the best time to turn it over onto its cake plate.

Gooey goodness...

Rich, carmelized, & chunky peach pieces...

OK, so I'm no food photographer, but I do hope you get the gist of the idea!!
~Rachel