Almond-Peach Upside-Down Cake

Notes: I refer to “butter” in the directions. This can be a milk-free cake if margarine is used instead of butter. However, don’t let our family milk issues keep you from using the good stuff.

You will also need oil and eggs, as directed on the cake mix box. Use whatever quantities they indicate.

You will only use half of the cake batter for the upside-down cake. The rest can be baked as cupcakes or in an 8″ round or square pan. If baking as a round/square cake, consider making a streusel topping to convert it to a coffee cake.

1. Preheat oven to 350F. In a 9″ round cake pan, melt the butter in the warming oven. Once melted, remove from oven and swirl the butter around to coat the sides. The remaining butter will pool into the bottom of the pan.

2. Sprinkle the brown sugar over the butter.

3. Pour your peaches into a bowl, reserve the syrup. Layer the peaches over the butter/sugar mixture in the bottom of the pan to form a pretty fan-like circle. Place two small slices in the center with the straight edges facing each other.

4. Prepare the cake batter as directed on the box (you’ll typically need water, eggs, and oil, as directed in mix package), with the following exceptions:

a. Pour the reserved peach syrup into a liquid measure until you have 1/2 cup. This will replace some of the required water that is indicated on the cake mix box.

b. Add the extracts.

5. Pour half of the cake batter over the butter/sugar/peaches.

6. Bake the upside down cake for 35-40 minutes or until a tester comes out clean. Let cool in the pan for 2-3 minutes. Then invert a cake plate over the pan and, making sure to protect your hands, flip the plate/pan over. The cake should slide right out easily. If there’s extra sauce in the pan, pour it over the cake. If a piece of fruit sticks, just replace it. (You can see in the picture where one peach slice in the middle isn’t quite right.)

Allow to cool well before covering. Serve warm or cool. Whipped cream would be wonderful with it.