Peach Upside Down Cake

Name: Peach Upside Down Cake
Ingredients: 12 tbsp (1 1/2 sticks) butter, softened; 3/4 cup granulated sugar; 2 cans (15 oz each) peach halves, drained; 1 1/4 cups self-rising flour, sifted; 1/2 cup ground almonds; 3 None eggs; 1/4 tsp vanilla extract; 1/2 cup sliced almonds; 2 tbsp powdered sugar

9 ingredients

5 steps

Ingredients

12 tbsp (1 1/2 sticks) butter, softened
3/4 cup granulated sugar
2 cans (15 oz each) peach halves, drained
1 1/4 cups self-rising flour, sifted
1/2 cup ground almonds
3 None eggs
1/4 tsp vanilla extract
1/2 cup sliced almonds
2 tbsp powdered sugar

Directions

1

Preheat the oven to 350°F. Place a baking sheet in the oven to preheat. Grease a 9-inch springform pan. Line the bottom with parchment paper.
2

Rub 2 tbsp of the butter on the bottom of the prepared pan and sprinkle with 2 tbsp of the sugar. Place the peaches, cut side up, in the pan, making sure they do not touch the sides.
3

Place the remaining butter and sugar in a large bowl. Add the flour, ground almonds, eggs and vanilla extract. Beat with an electric mixer and smooth. Spoon over the peaches, smoothing the top. Place the cake pan on the preheated baking sheet.
4

Bake for 45-50 mins until the cake is well-risen, golden and firm to the touch. Cool in pan 10 mins. Invert onto a baking sheet (the peaches should now be at the top of the cake). Sprinkle with the sliced almonds then with the powdered sugar.
5

Broil for 2-3 mins until the almonds brown and some of the sugar just begins to caramelize.