Grandma’s Peach Upside Down Cake

    • Brandy-drenched fresh peaches and slivered almonds combine to add a luscious twist to Grandma’s classic pineapple upside-down cake.
      • Yield:
      • 8-10
      • Ingredients:
        • Make cake mixture according to package instructions.
        • 1 Arrowhead Mills Organic Vanilla Cake Mix
        • Grated rind of one lemon
        • 6 medium fresh or frozen peaches peeled, cored and cut into eights
        • ½ cup apricot jam
        • 1 tablespoon of calvados or brandy
        • ¼ cup slivered almonds lightly toasted
      • Directions:
        1. Preheat oven 350
        2. Butter a 91/2 inch spring form cake pan
        3. Combine lemon rind with Arrowhead Mills Organic Vanilla Cake Mixture and arrange peach slices over the base of the prepared pan in a neat circle. Spread the batter over the Peaches and smooth evenly. Bake for 50-mins to 1 hour or until wooden tester comes out clean.
        4. Let cake cool in pan for 15 minutes, remove outer ring from spring form pan and let cake cool completely. Carefully with a wide spatchula; turn cake over so that fruit is now on top.
        5. In a small pan combine the jam and calvados with a wooden spoon and melt over a low heat.  Brush the warm jam glaze all over the top and sides of cake . Sprinkle toasted almonds over the top of the cake and serve at room temperature with sweetened whipped cream.