Upside-down peach cake

Ingredients for 8 servings:

• 4 peaches
• 60 g almond sticks
• 60 g butter, soft
• 170 g brown sugar
• 190 g butter, soft
• 130 g sugar
• 2 eggs
• ½ tsp vanilla extract
• 180 g wheat flour
• ½ tsp baking powder
• 1 pinch of salt
• 60 ml cream
• 60 ml orange juice
• Whipped cream (if desired) for serving

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peach Upside-Down Cake

Preheat the oven to 180 degrees Celsius. Place the peaches in boiling water for 1-2 minutes; peel off the skins and slice the peaches into 5mm thick slices. Arrange the almond slivers on a baking rack lined with baking paper and roast in the oven for about 10 minutes until browned. Melt 60g butter and pour into a springform pan (preferably coated or lined with baking paper). Swirl the pan to distribute the butter. Sprinkle the bottom and sides with 130g brown sugar and cover the bottom with half of the almond slivers. Arrange the peach slices decoratively on the bottom. Sprinkle with the remaining brown sugar and almonds. Place in a cool place. Beat 190g melted butter and the sugar in a bowl until fluffy. Add the eggs one at a time and beat thoroughly. Mix in the vanilla extract. Sift together the flour, baking powder, and salt. Combine the cream and orange juice. Alternately stir the flour and cream mixtures into the egg mixture in small amounts. Carefully spoon the batter over the peaches and smooth it out. Bake the cake in the oven for about 40 minutes. (When you pierce the center with a skewer, no batter should stick to it.) Cool on a wire rack for 10 minutes. Turn out onto a platter and serve warm with whipped cream.