Peach Upside Down Cake


8 large peaches, pitted and sliced

1 1/2 cup unsalted butter

3/4 cup light brown sugar

2 cups sugar

4 eggs

4 cups all-purpose flour

2 tsp. baking powder

2 tsp. baking soda

1/2 tsp. salt

2 cups sour cream

2 tsp. almond extract


Preheat oven to 325 degrees.

Melt 1/2 cup of the butter in a 10″ cake pan. Sprinkle the brown sugar evenly over the melted butter, then arrange the peach slices over this.

Cream together the remaining 1 cup of butter and the sugar until light and fluffy; add the eggs, one at a time until creamy and mixed well.

Sift together the dry ingredients and add in the sour cream, a little at a time. Add in the almond extract and mix until smooth. Carefully pour over the peach slices and bake for 45 minutes. Remove from the oven and invert the cake pan onto a cake plate. Leave the pan for about 10 minutes, so the brown sugar has a chance to run down over the cake. Remove the pan when it cools and serve warm or room temperature.

*Inspired by a recipe from the Scotto Family restaurant “Fresco”

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