A delicious way to use your fresh, ripe peaches! Peach Upside Down Cake can also be made using canned peaches.
Heat oven to 350℉.
Melt the butter in bottom of 9” x 1 ½” round cake pan.
Stir in the brown sugar, mix well, covering the entire bottom of pan.
Lay peach slices in the pan in a single layer, covering the entire bottom.
Combine flour, baking powder, and salt in a mixing bowl.
Using a mixer, cream together butter and sugar in a second bowl.
Add the egg and almond extract and mix for a few seconds until combined.
Spread the batter in the pan evenly over the peaches.
Bake at 350℉ for 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Very good served warm with vanilla ice cream!
*You can use unsalted butter for both the peaches and the cake, if you don't have both kinds of butter. If you use salted butter in the cake batter, omit the ¼ teaspoon of salt.