Peach-Blueberry Upside-Down Cake

• 4 Tbs. unsalted butter plus 1/2 stick softened butter
• 1/2 cup firmly packed brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp. almond extract
• 1 tsp. lemon extract
• Grated zest of 1 lemon
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 cups all-purpose flour
• 1/2 cup buttermilk
• 3 large peaches, peeled and sliced
• 1 cup blueberries, rinsed
• 1/2 cup thinly sliced almonds

1. Preheat oven to 350F.
2. Melt 4 tablespoons butter in large ovenproof skillet over medium heat.
3. Add brown sugar, and reduce heat to low.
4. Let sugar and butter cook for about 10 minutes, or until slightly caramelized.
5. Meanwhile, combine remaining butter and sugar in mixing bowl, and beat until creamy.
6. Add eggs, one at a time, beating after each addition.
7. Add extracts and lemon zest.
8. Beat in salt, baking powder, baking soda and flour, and stir in buttermilk.
9. Remove skillet from heat, and place peach slices, blueberries and almonds on caramelized sugar mixture.
10. Pour batter over top, and place in oven.
11. Bake for 45 to 50 minutes, or until top is puffy and golden.
12. Remove from oven, invert, or slice in skillet and eat.

butter, brown sugar, sugar, eggs, almond extract, lemon extract, lemon, salt, baking powder, baking soda, flour, buttermilk, peaches, blueberries, almonds

Taken from www.vegetariantimes.com/recipe/peach-blueberry-upside-down-cake/ (may not work)