Peach Hazelnut Upside Down Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 1/2 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 2 tablespoons hazelnut-flavored liqueur (frangelico)
• 2 (15 ounce) cans peach slices, drained and juice reserved
• 2/3 cup chopped hazelnuts
• 1 (18 1/2 ounce) cake mix
• 1/2 cup unsalted butter, melted
• 1 cup sour cream
• 3 egg whites
• 1/4 cup hazelnut-flavored liqueur

Recipe

• 1 heat oven to 350°f; lightly grease two 9" cake pans.
• 2 for topping, mix butter, sugar and liqueur. divide between pans and spread to cover the bottoms.
• 3 arrange peaches in bottoms of pans and sprinkle with nuts. set aside.
• 4 in a large bowl, beat cake mix, melted butter, sour cream, egg whites, liqueur and 1/2 c of peach juice on low for 30 seconds. increase speed to medium and beet for 2 minutes more, scraping down sides of bowl.
• 5 divide batter between pans, being careful not to shift peach slices.
• 6 bake for 45 minutes or until toothpick comes out clean.
• 7 cool in pans for 5 minutes.
• 8 run a small knife around edge of pans to loosen cakes. carefully invert to serving platter. serve warm or at room temperature.