Peach Upside-Down Cake (Almond Flour Okanagan, BC)

Ripe Okanagan peaches, light but moist cake and an easy homemade caramel sauce topping.

Topping:
3 Tbsp. unsalted butter, softened
½ cup Erythritol Gold, packed
4 peaches, cut into ½" slices

Cake Batter:
1¼ cups all-purpose flour, unbleached
½ cup almond flour
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
½ cup unsalted butter, softened
¾ cup Monk Fruit Sweetener with Erythritol (Granular)
2 eggs
½ tsp. pure almond or vanilla extract
¾ cup buttermilk

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Coat bottom and sides of 9" round baking pan with butter.

For the Topping:
Sprinkle brown sugar evenly over bottom of the prepared pan. Arrange peaches in concentric circles over sugar. Set pan aside.

For the Batter:
Whisk flour, almond flour, baking powder, baking soda and salt in a medium bowl.

Beat butter and granulated sugar in a large bowl using an electric mixer on medium until light and fluffy, 2-3 minutes. Beat in eggs, 1 at a time, scraping sides of bowl after each addition. Beat in almond extract.

Beat in flour mixture on low in 3 additions, alternating with buttermilk, until just combined. Spread over peaches, smoothing top.

Bake until cake is browned and a cake tester inserted into the centre comes out clean, 40-45 minutes, covering with foil if browning too quickly. Let stand 2 minutes.

Run a knife around edge of pan. Place a large platter overtop and carefully invert.

Let cool slightly before serving, about 30 minutes.