1 8inch cake - 8 servings
1c butter, room temp.
1/2 c. plus 2/3 c sugar
6 large, firm but ripe peaches, peeled, pitted and sliced
juice of one lemon
1/2c blanched whole almonds
1c self rising cake flour
2 large eggs
1/3 c heavy cream
1 t almond extract
creme fraiche or whipped cream (optional) for service
In a cast iron skillet or other ovenproof skillet over medium heat, melt 1/2 cup of the butter and 1/2 c of sugar. Cook, stirring until the sugar has melted and the mixture is caramel in colour, 20-30 minutes. Place the peach slices in a circular pattern in the butter/sugar mixture and drizzle with the lemon juice. Remove from heat.
Preheat teh oven to 375F. Put the almond and remaining 2/3 sugar into a food processor and process to a fine consistency. Add the flour and pulse to blend. Add the remaining 1/2 c butter, the eggs, cream, extract and processs again to make a stiff batter.
Pour the batter over the peaches and bake until the top is browned and the cake has risen, 45 minutes. Reduce oven temperature to 350F and bake until a cake tester inserted in the middle comes out clean, 10-15 mintues more.
Remove from the oven and run a knife around the edges of the skillet. Let the cake cool for 10 minutes. Then, with mitts or pot holders, place a serving platter over the top of the skillet and carefully invert the cake onto the plate. Remove the pan. Serve with creme fraiche or whipped cream.
I hope you like it, Alix