Peach Hazelnut Upside Down Cake

Light tasting and elegant presentation.

• Ready In: 1 hr
• Serves: 16

Ingredients

• Topping

• 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

• Cake

• 1 (18 1/2ounce)  white cake mix
• 1⁄2 cup unsalted butter, melted
• 1  cup sour cream
• 3  egg whites
• 1⁄4 cup hazelnut-flavored liqueur

Directions

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.