Peach Upside Down Cake

Ingredients

• 1/2 cup (3 oz/85 g) dark brown sugar
• 1/4 cup (2 oz/57 g) butter
• 1/4 teaspoon salt
• 3 large firm ripe peaches (1 lb/450 g), sliced 1/4 inch (6 mm) thick
• 1 1/4 cups (6 1/4 oz/177 g) all-purpose flour
• 1/2 cup (2 oz/57 g) almond flour
• 2 teaspoons baking powder
• 1/2 cup (4 oz/115 g) butter , softened
• 1 1/2 cups (12 oz/340 g) granulated sugar
• 1/2 teaspoon salt
• 3 large eggs , at room temperature
• 1 cup (8 fl oz/240 ml) whole milk
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat the oven to 350°F (180°C). Butter a 9-inch (20 cm) round cake pan and set it aside.

2. 2

   In a small saucepan, warm the brown sugar, butter, and salt over medium-low heat until melted and simmering, then pour evenly into the pan.

3. 3

   Arrange the peach slices in a tight circular pattern over the brown sugar syrup, starting from the center and working outward.