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Netta Belle's Choice Upside-Down Cake

Julia Ann
A quick and easy dessert of a moist butter cake dressed up with seasonal sweeten fruit on top.
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 8


  • 1/4 cup unsalted butter melted


  • Preheat oven 350 F. Preheat a sheet of foil on the lower shelf to catch drippings.
  • Grease a 10-inch deep dish pie plate.
  • Peel and slice the peaches into the lemon juice.
  • Mix the melted butter and brown sugar in a small bowl.
  • Spread this on the bottom of greased pie plate.
  • Arrange the toasted almonds on top of the butter and sugar
  • Drain the peaches, dry off any excess juices.
  • Arrange the peach slices over almonds and butter/ brown sugar mixture.
  • Whisk together all the dry ingredients: flour, baking powder, salt and spices.
  • In a larger bowl, beat together the butter and sugar until light and fluffy.
  • Add the eggs, one at a time, beating after each addition.
  • Beat in the almond extract.
  • Alternate adding the flour and milk, beating after each addition until well blended.
  • Spread the cake batter evenly over the peaches.
  • Bake in the middle of the oven for 45-55 minutes, or until tester comes out clean.
  • Cool the cake on a rake for 15 minutes.
  • Run a knife around the edge to loosen cake, invert cake onto a platter.
  • Serve warm or at room temperature.


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