Upside down Peach cake

Using a hand mixer or whisk, beat the softened butter and sugar together until the color is lighter and the texture is fluffy, about 5 minutes.

Add the eggs one at a time, beating until each is combined.

Add the sour cream and mix until combined.

Sift in the baking powder and flour, then add the almond flour and mix until combined.

On the stovetop, melt 30g of butter in a pan. Add the peach slices, brown both sides, then line them at the bottom of a cake pan.

Add brown sugar to the pan and heat until it reaches a caramel color. Pour in the whisky and turn off the heat.

Pour the caramel over the peach slices, then pour in the cake batter.

Bake at 350°F for 40 minutes.

Flip upside down when taking out the oven