Peach Hazelnut Upside Down Cake
- 12 cup unsalted butter, melted
- 12 cup packed light brown sugar
- 2 tablespoons hazelnut-flavored liqueur (Frangelico)
- 2 (15 ounce) cans peach slices, drained and juice reserved
- 23 cup chopped hazelnuts
- 1 (18 1/2 ounce) white cake mix
- 12 cup unsalted butter, melted
- 1 cup sour cream
- 3 egg whites
- 14 cup hazelnut-flavored liqueur
- Heat oven to 350F; lightly grease two 9" cake pans.
- For topping, mix butter, sugar and liqueur.
- Divide between pans and spread to cover the bottoms.
- Arrange peaches in bottoms of pans and sprinkle with nuts.
- Set aside.
- In a large bowl, beat cake mix, melted butter, sour cream, egg whites, liqueur and 1/2 c of peach juice on low for 30 seconds.
- Increase speed to medium and beet for 2 minutes more, scraping down sides of bowl.
- Divide batter between pans, being careful not to shift peach slices.
- Bake for 45 minutes or until toothpick comes out clean.
- Cool in pans for 5 minutes.
- Run a small knife around edge of pans to loosen cakes.
- Carefully invert to serving platter.
- Serve warm or at room temperature.
unsalted butter, brown sugar, hazelnutflavored liqueur, peach slices, hazelnuts, white cake, unsalted butter, sour cream, egg whites, hazelnutflavored liqueur
Taken from www.food.com/recipe/peach-hazelnut-upside-down-cake-271685 (may not work)