• Preheat the oven to 350 degrees F.
• Add 3 tablespoons butter into a 9 inch by 2 inch round layer cake pan and place in the oven to melt, approximately 3 minutes. Do not let butter brown.
• Remove pan from oven. Add brown sugar and water; whisk until sugar is dissolved and butter is incorporated.
• Layer peach slices overlapping each other (refer to photos). Form a circular pattern allowing the peaches to cover the entire bottom of the pan. Set aside.
• In a large mixing bowl of a free standing mixer, whisk together the flour, almond meal/flour, baking powder, salt and cinnamon.
• In the bowl of a standing mixer (or using a handheld mixer) cream the butter. Add the sugar and cream together. Add milk, eggs and vanilla and mix together (do not over mix).
• Spoon in dry ingredients and beat until fully combined. Spoon batter evenly on top of peaches in the cake pan. Place in oven and bake for 30 minutes when toothpick should come out clean and the cake should begin to brown.

Releasing the Cake

• Allow cake to cool in pan on a rack for 5 minutes. Run a knife around the inside edge of the cake pan to free up cake.
• Place the serving plate upside down on the top of the cake pan, carefully turn the plate and cake over so the cake comes out onto the serving tray revealing the peach top. Be careful as the cake pan will still be hot. NOTE: if allowed to over cool in the pan the cake will not release fully.

  Allow to cool for 30 additional minutes; serve warm.