Peach Almond Upside Down Cake
January 17, 2012
"Peaches and almonds are such a natural pairing! This is lovely with a dollop of lightly sweetened whipped cream flavoured with a wee bit of almond extract. I use my regular cottage cake and then play around with different toppings. This is one that I came up with for a friends birthday. "
- Serving Size: 1 (185.3 g)
- Calories 360
- Total Fat - 17 g
- Saturated Fat - 3.5 g
- Cholesterol - 26.7 mg
- Sodium - 160.2 mg
- Total Carbohydrate - 42.5 g
- Dietary Fiber - 4.4 g
- Sugars - 30.4 g
- Protein - 11.2 g
- Calcium - 167.8 mg
- Iron - 2.2 mg
- Vitamin C - 32.2 mg
- Thiamin - 0.2 mg
Melt 3 tbsp butter in 9" round or square baking pan, swirling butter to cover bottom and remove from heat.
Sprinkle brown sugar evenly over the butter.
Sprinkle almonds evenly over the sugar.
If the sliced peaches are thick, slice them lengthwise and arrange in attractive pattern on top of the almonds, you might not need to use the whole can.
In medium bowl, cream the butter and sugar.
Add the egg and almond extract and beat until light and fluffy.
Sift together the flour, baking powder and salt.
Add to creamed mixture alternately with the milk.
Beginning and ending with the flour.
Pour batter into prepared pan.
Bake in a preheated 350 degree oven for 40-50 minutes or until tested done.
Invert at once on a serving plate.
Tips & Variations
No special items needed.