Sour Cream Peach Cake

It is really an upside down peach cake but sooooooooo yummy! I think it is even better than pineapple upside down cake. Try it and tell me what you think.

• 2 lbs. peaches, peeled, pit removed and sliced thin
• 1 1/2 tsp. ground cinnamon
• 3/4 tsp. freshly grated nutmeg
• 2 cups, plus 1 tbsp. sugar
• 1  1/2 sticks butter, room temperature
• 1/2 tsp. baking powder
• 1  1/2 tsp. baking soda
• pinch of salt
• 2  1/4 cups flour
• 2 large eggs
• 1 tsp. almond extract
• 1 cup sour cream
• 2  cups sweetened whipped cream

In a large mixing bowl, toss the peaches with 1/2 tsp. of the cinnamon and 1 tbsp. sugar.

In a large oven-proof skillet combine the 1/2 stick of butter and 1/2 cup of the sugar over medium high heat, stirring constantly until the sugar melts and become caramalized and very syrupy. Remove from the heat.

Lay out the peach slices in a decorative pattern.

Now, cream the remaining sugar and butter until light and fluffy. Add the remaining ingredients, not including the flour. Sift the flour and slowly add, beating well after each addition.

Pour this batter over the peaches and bake in a 350 degree oven for approximately 40-45 minutes until golden and begins to pull away from the side of the pan.

Remove from the oven and let cool down for about 15 minutes and invert on a pretty plate. Serve with whipped cream.

OMG, this is a comfort food for sure. Yummy, yummy, yummy.