Peach Upside Down Cake

• Pre-Heat oven to 350°F (180°C),  grease and flour an 7-8 inch (20 centimeter) spring form cake pan (springform because the sides are higher, line with parchment paper if you wish).

BOTTOM LAYER

• On the bottom of cake pan place softened butter add brown sugar and mix well, spread evenly, lightly press peach slices into the mixture.

CAKE LAYER

• In a medium bowl whisk together flour, baking powder and salt.
• In a medium bowl cream butter, sugar and almond flavouring, add egg and beat until light and fluffy, add dry ingredients alternately with milk, beat on low until combined.
• Spoon and spread evenly over peach slices.  Bake for approximately 40-45 minutes.  Let cool 5 minutes and then flip onto a cake plate, serve warm, with a scoop of vanilla ice cream if desired.  Enjoy!
• **to make Cake flour, place one cup of all purpose flour in a bowl, remove 2 tablespoons and replace with 2 tablespoons of corn starch. Whisk well to combine.