Peach-Almond Upside-Down Cake

• 1 stick unsalted butter, at room temperature, plus more for the pan
• 1 1/2 cups sugar
• 4 medium peaches or nectarines, pitted and cut into 6 wedges each
• 1 1/2 cups all-purpose flour
• 1/2 cup whole almonds
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3/4 cup whole milk
• Vanilla ice cream, for serving (optional)

1. Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan.
2. Melt 1 tablespoon butter in a medium skillet over medium heat.
3. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes.
4. Pour the mixture into the prepared pan and tilt to coat the bottom.
5. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
6. Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.
7. Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes.
8. Add the eggs, one at a time, beating well after each addition.
9. Beat in the vanilla and almond extracts.
10. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
11. Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes.
12. Transfer to a rack and let cool 30 minutes.
13. Invert onto a plate and let cool completely.
14. Serve with ice cream.
15. Photograph by Kana Okada

unsalted butter, sugar, peaches, flour, whole almonds, baking powder, salt, eggs, vanilla, almond extract, milk, vanilla ice cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/peach-almond-upside-down-cake-recipe.html (may not work)