/ Source: TODAY
Servings: 6
INGREDIENTS
- 8 peaches peeled, pitted and sliced
- 1/2 cup butter
- 3/4 cup brown sugar
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 4 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups sour cream
- 2 teaspoons almond extract
DIRECTIONS
Melt 1/2 cup butter in 10-inch cake pan. Sprinkle brown sugar evenly over butter. Arrange peach slices over butter-sugar coating.
Cream 1 cup butter and sugar until light and fluffy. Add eggs, one at a time, mixing well. Sift together dry ingredients, and add, alternately with sour cream. Mix in almond extract. Pour on top of peaches in prepared pan and bake, at 325 degrees, for 45 minutes (or until a wooden pick stuck into the center of the cake comes out clean). Remove from oven and invert cake pan onto plate. Leave pan there for a few minutes, so brown sugar-butter can run out of pan onto cake. Serve warm or at room temperature.