Peachy Blueberry Upside-Down Cake

By jeknudson

Ingredients

• Topping
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 2 cups peeled fresh or frozen peach slices without sugar
• Cake
• 2 (7oz) pkgs Martha White Blueberry Cheesecak muffin mix
• 3/4 cup milk
• 1/4 cup melted butter
• 1/4 tsp almond extract
• whipped cream or topping (optional)

Preparation

Step 1

1. HEAT oven to 325ºF. Melt 1/4 cup butter in 10-inch cast iron skillet. Remove from heat; stir in brown sugar and spread evenly. Arrange peaches, overlapping in one layer.
2. COMBINE muffin mix, milk, 1/4 cup butter and almond extract in medium bowl. Stir just until blended. Pour batter over peaches in skillet.
3. BAKE 30 to 35 minutes or until golden brown. Remove from oven. Loosen edges of cake. Place serving plate on top of skillet; carefully invert cake onto plate. Serve warm. Top with whipped cream, if desired.