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Ginger Peach Upside-Down Cake

Note: This recipe uses white sugar in the topping, if I was to make it again, I would definitely try brown sugar for a more caramely effect. Also, most of my coworkers thought the cake was moist, but I thought it was a little on the dry side - next time I'll add a tiny bit more butter. Ginger Peach Upside-Down Cake From Wild Oats Marketplace via Kitchen Crafts 'N' More 1 1/2 lbs ripe peaches, peeled, pitted and sliced (1/2-inch thick)* 1/4 cup chopped crystallized ginger 1 tsp cinnamon 1/4 tsp nutmeg 3 tbsp unsalted butter 1/3 cup sugar 2 1/2 cup unbleached flour 1 1/2 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 tsp dried ginger 1/2 tsp nutmeg 1 stick unsalted butter, softened 1 cup raw cane sugar 1/4 cup brown sugar 2 large eggs 1 tsp vanilla extract 1 cup milk Preheat oven to 350°F.