½cup+ 1 tablespoon brown sugar (lightly packed)(112 grams total)
18-23slices of peaches (3 or 4 peaches or 1 small can drained)
CAKE LAYER
¼cupbutter
½cupwhite sugar
¼teaspoonalmond flavouring
1egg
1cupcake flour **
1½teaspoonsbaking powder
¼teaspoonsalt
¼cup+ 2 tablespoons milk(80 grams total)
Instructions
Pre-Heat oven to 350°F (180°C), grease and flour or spray a 7-8 inch (20 cm) spring form cake pan or regular pan, you can also line the pan with parchment paper.
BOTTOM LAYER
On the bottom of cake pan place the softened butter, add the brown sugar and mix well, spread evenly, lightly press peach slices into the mixture.
CAKE LAYER
In a medium bowl whisk together the flour, baking powder and salt.
In a medium bowl cream butter, sugar and almond flavouring, add the egg and beat until light and fluffy, add the dry ingredients alternately with milk, beat on low until combined.
Spoon and spread evenly over peach slices. Bake for approximately 40-45 minutes. Let cool 5 minutes and then flip onto a cake plate, serve warm, with a scoop of vanilla ice cream if desired. Enjoy!
Notes
To make homemade cake flour - place one cup of all purpose flour in a bowl, remove 2 tablespoons and replace with 2 tablespoons of corn starch. Whisk well or sift to combine well and remove lumps.Store leftover peach upside down cake in the refrigerator in an airtight container for up to 4 days. You can also freeze leftover cake wrapped tightly in plastic wrap for up to one month! While the cake may be more moist when thawed and the peaches browner in color, it will still taste delicious.