Incredible Peach Upside Down Cake

• TOPPING
• 1/2 cup sugar
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 2 tablespoons peach schnapps or 2 tablespoons peach nectar
• 4 large ripe peaches, pitted, peeled, cut into 1 inch thick wedges (about 1 1/2 lb)
• CAKE
• 1 cup cake flour, plus
• 2 tablespoons cake flour (not self-rising)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/3 cup sugar
• 2 tablespoons butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2/3 cup buttermilk

1. Topping:
2. In a 9 1/2 or 10 inch nonstick oven-proof skillet, mix sugar and 3 tsp water. Boil, swirling pan, about 5 minutes until sugar starts to caramelize and tuns a light honey color. Remove from heat; stir in butter, lemon juice and scnapps until blended. Cool slightly, then arrange peach slices in caramel, overlapping to fit. Heat oven to 350u0b0F
3. Cake:
4. Whisk flour, baking powder, baking soda and spices in small bowl to blend. In medium bowl, with a handheld mixer on medium speed, beat sugar, butter, egg and extracts 3 minutes, or until pale and smooth. On low speed, alternately beat in flour mixture and buttermilk until just blended. Spoon over peaches; spread evenly to edges.
5. Bake 35-40 minutes until a wooden pick inserted in center of cake comes out clean. Cool in skillet on a wire rack 5 minutes. Run a thin knife around edges of cake to loosen; invert onto serving plate (if any peach slices stick to skillet, replace on top of cake). Serve cake warm or at room temperature.

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Taken from www.food.com/recipe/incredible-peach-upside-down-cake-119173 (may not work)