Peach Upside Down Cake with Lg Egg

Serves 8 in about 1 hour. The oven brings salted butter* and sugar together.

Ingredients

• 3 tablespoons salted butter*
• ½ cup packed brown sugar
• 3 ripe peaches, peeled and sliced
• 1 ½ cups all purpose flour
• 2 ½ teaspoons baking powder
• ¼ teaspoon salt
• ⅓ cup unsalted butter*
• ¾ cup sugar
• 1 lg egg
• ⅔ cup water
• ½ teaspoon almond extract

Method

1. Warm oven to 350℉.
2. Warm the pan and melt the butter in bottom of 9” x 1 ½” round cake pan.
3. Mix in the brown sugar, mix well, covering the entire bottom of pan.
4. Lay peach slices in the pan in a single layer, covering the entire bottom.
5. Mix flour, baking powder, and salt in a mixing bowl.
6. With a mixer, cream together butter and sugar in a second bowl.
7. Stir in the egg and almond extract and mix for a few seconds until combined.
8. Stir in the flour mixture alternately with the water, starting and ending with the dry ingredients. Stir after each addition.
9. Smooth the batter in the pan evenly over the peaches.
10. Cook at 350℉ for 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
11. Cool for 5 minutes, then invert onto a plate.
12. Very good served warm with vanilla ice cream!

More dessert ideas are in the dessert collection.