Peach Upside-Down Brown Butter Cake

Makes a 6 inch cake

Ingredients:

• 2 peaches, sliced
• 1 tbsp brown sugar
• 2 tbsp cornstarch
• 4 tbsp butter (for brown butter)
• 1 egg
• 1/2 tsp vanilla extract
• 1/3 cup light brown sugar
• 1/2 cup almond flour
• 1/2 cup whole wheat pastry flour
• 1 tsp baking soda
• pinch of salt

Directions:

1. In a bowl, add sliced peaches, 1 tbsp brown sugar and cornstarch. Stir and allow to maserate for at least 15 minutes.
2. Make brown butter by heating a non-stick skillet on medium. Once skillet is hot, add 4 tbsp of butter and stir until butter melts and begins to simmer. Cook until butter emits a nutty fragrance and browns. It took me about 2 minutes.
3. Remove brown butter liquid from heat to cool at room temperature.
4. Preheat oven to 350F and lightly butter a 6 inch cake pan. Arrange and layer sliced maserated peaches to fit in the bottom of buttered cake pan.
5. In a bowl, sift all dry ingredients (almond flour, whole wheat pastry flour, baking soda and salt).
6. Combine cooled brown butter with the rest of wet ingredients (light brown sugar, egg and vanilla extract).
7. Gently add sift ingredients into wet ingredients and fold to combine. Do not over mix.
8. Pour batter over arranged sliced peaches and smooth the top with a spatula.
9. Bake cake for 30 minutes.
10. Remove to cool for 1 hour. Run a knife on the sides before gently flipping the cake onto a cake stand/platter.
11. Optional garnish: edible flowers and chopped pistachios.