8 large peaches, pitted and sliced
1 1/2 cup unsalted butter
3/4 cup light brown sugar
2 cups sugar
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”