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Ingredients
- 1/2 cup butter, melted
- 1 can (29 oz) sliced peaches in light syrup, drained
- 3/4 cup peach or apricot preserves, divided
- 2 T flour
- 1 pkg (8 oz) cream cheese, softened
- 3 eggs
- 1 1/4 tsp almond extract, divided
- 1 pkg yellow cake mix
- 1 pkg sliced natural almonds (2.25 oz)
- powdered sugar, optional
Details
Servings 16
Preparation
Step 1
Preheat oven to 350. Melt butter and brush (Deep dish baker) with 1 T of it. Use an 8-in circle of parchment paper in the bottom of baker.
Drain peach slices. Combine peaches, 1/4 cup preserves, and flour. Toss to coat. Spoon mixture into center of baker; spread to within 1/2 inch of edge. Place in microwave. Microwave on high for 4 minutes or until peach mixture is hot.
Beat cream cheese with remaining melted butter until smooth. Add eggs and 1 tsp of the almond extract. Add cake mix, and mix until smooth. Batter will be thick. Spread batter evenly over peach mixture, starting at outside edges and leaving center open.
Bake 40-45 minutes. Remove to rack to cool for 10 minutes. Loosen edges, and carefully invert onto platter. Carefully peel parchment from peaches. Place remaining preserves and almond extract in microwave until melted. Brush sides and top of cake with preserves. Press toasted almonds against sides and around edge. Sprinkle with powdered sugar, if desired.
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