Peach Upside Down Cake

Serves 6

FOR THE PEACH LAYER

• 8 peaches

• ½ cup butter

• ¾ cup brown sugar

FOR THE CAKE LAYER

• 1 cup butter

• 2 cups sugar

• 4 cups eggs

• 4 cups all purpose flour

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 1 teaspoon salt

• 2 cups sour cream

• 2 teaspoons almond extract

METHOD FOR THE PEACH LAYER:

1. Melt 1/2 cup butter in 10-inch cake pan.

2. Sprinkle brown sugar evenly over butter.

3. Arrange peach slices over butter-sugar coating.

METHOD FOR THE CAKE:

1. Cream 1 cup butter and sugar until light and fluffy.

2. Add eggs, one at a time, while mixing well.

3. Sift together dry ingredients, and add, alternately with sour cream.

4. Mix in almond extract.

5. Pour on top of peaches in prepared pan and bake, at 325°F for 45 minutes (or until a wooden toothpick stuck into the center of the cake comes out clean).

6. Remove from oven and invert cake pan onto plate.

7. Leave pan there for a few minutes, so brown sugar-butter can run out of pan onto the cake.

8. Serve warm or at room temperature.