Peach-almond upside-down cake

  • 3-4 small peaches, sliced into 1/4- to 1/2-inch slices
  • 12 tbsp. butter, softened, divided
  • 1/2 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 1/4 cups all-purpose flour
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup milk
  1. Preheat the oven to 350°F.
  2. Line the bottom of a 9-inch cake pan with parchment paper.
  3. Melt 4 tbsp. of butter in the microwave and pour into bottom of the pan.
  4.  Spread brown sugar evenly around the bottom of the pan.
  5. Arrange peach slices on top of butter and sugar mixture.
  6. In a stand mixer, cream 8 tbsp. softened, room-temperature butter with the white sugar.
  7. Mix in vanilla and almond extract and the egg.
  8. In a separate mixing bowl, sift together dry ingredients--flour, baking powder, and salt.
  9. Add dry ingredients a little at a time, alternating between milk and flour mixture.
  10. Layer cake batter over the peaches.
  11. Bake cake for about 45 minutes, until golden brown and a toothpick inserted through the middle comes out clean.
  12. Let cool for about 15 minutes, and gently turn over onto a serving dish.