Peaches and Cream Upside-Down Pound Cake


1 cup butter, softened, plus 3 TBS melted
2 cups sugar
6 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches, with ¼ cup reserved
1/3 cup dark brown sugar


In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. combine the flour, baking powder and salt; add to the batter alternately with sour cream. Fold in the peaches, reserving ¼ cup.

Grease a bundt pan. Pour the 3 TBS melted butter into pan, tilt to spread evenly around the pan. Sprinkle the brown sugar on top and add the remaining ¼ cup of peaches all around. Pour in batter. Bake at 350 degrees F for approximately 60 minutes or until a toothpick inserted near the center comes out clean. Remove from oven, immediately loosen around all the edges with a knife. After 5 minutes, put a plate on top of pan, holding with oven mitts, flip cake over onto plate. Don’t lift without tapping all around pan with a large spoon, in case some areas stick to pan. Let cool and dust with confectioners' sugar if desired.