Peach Almond Upside Down Cake
"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. "
Original is 9 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Melt 3 tbsp butter in 9" round or square baking pan, swirling butter to cover bottom and remove from heat.
Step 2
Sprinkle brown sugar evenly over the butter.
Step 3
Sprinkle almonds evenly over the sugar.
Step 4
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.
Step 5
Set aside.
Step 6
In medium bowl, cream the butter and sugar.
Step 7
Add the egg and almond extract and beat until light and fluffy.
Step 8
Sift together the flour, baking powder and salt.
Step 9
Add to creamed mixture alternately with the milk.
Step 10
Beginning and ending with the flour.
Step 11
Pour batter into prepared pan.
Step 12
Bake in a preheated 350 degree oven for 40-50 minutes or until tested done.
Step 13
Invert at once on a serving plate.
Tips
No special items needed.
1 Reviews
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