Recipe. You Won't Want to Miss This!
Upside Down Peach Cake
When you have a boat-load of local peaches AND you want to impress your guests. The almond extract, although optional, is a great addition.
3/4 cup butter, softened, divided
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Melt 1/4 cup butter; pour into an un-greased 9-in. round baking pan or spring form pan (if using spring form pan, wrap in aluminum foil to avoid butter leakage). Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.
In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Recipe adapted from A Taste of Home Magazine.