Peach Almond Upside Down Cake

1 Stick Butter

3/4 Cups Brown Sugar

4 Peaches or nectarines, pitted and cut into 6 wedges each

1 1/2 Cup Flour

3/4 Cup Almond Flour

3/4 Cup Granulated Sugar

2 Tsp. Baking Powder

1/2 Tsp. Salt

2 Eggs

1/2 Tsp. Vanilla Extract

1/4 Tsp. Almond Extract

3/4 Cup Milk

Vanilla Ice Cream to Serve

Pre heat your oven to 350 degrees F. Butter a 9 inch round cake pan.

In a medium skillet, melt 1 tablespoon of butter. Add 3/4 cup brown sugar and 1 tablespoon of water. Stir and continue to cook until golden brown about 3-5 minutes. Pour the caramel into your prepared pan and tilt to coat. Arrange the peach wedges in a single layer to line the bottom of your cake pan.

Sift together the, flour, almond flour, baking powder, and salt.

In a large bowl, add the remaining 7 tablespoons of butter and 3/4 cup of granulated sugar. Beat with an electric whisk until the butter is fluffy; about 4 minutes.

Add eggs, vanilla, almond extract, and beat until well combined.

Add in half of your flour and beat to incorporate, then add the milk and beat to incorporate, then add the remaining flour and beat until just incorporated.

Spread the cake batter evenly on to of your peaches and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Serve and enjoy.