Peach-Blueberry Upside-down Cake

Ingredients

 * 4 tbsp unsalted butter + ½ stick softened butter
 * ½ cup firmly packed brown sugar
 * 1 cup granulated sugar
 * 3 large eggs
 * 1 tsp almond extract
 * 1 tsp lemon extract
 * grated zest of 1 lemon
 * 1 tsp salt
 * 1 tsp baking powder
 * ½ tsp baking soda
 * 1½ cups all-purpose flour
 * ½ cup buttermilk
 * 3 large peaches, peeled and sliced
 * 1 cup blueberries, rinsed
 * ½ cup thinly sliced almonds

Directions

 * 1) Preheat oven to 350°F.
 * 2) Melt 4 tablespoons butter in large ovenproof skillet over medium heat.
 * 3) Add brown sugar, and reduce heat to low.
 * 4) Let sugar and butter cook for about 10 minutes, or until slightly caramelized.
 * 5) Meanwhile, combine remaining butter and sugar in mixing bowl, and beat until creamy.
 * 6) Add eggs, one at a time, beating after each addition.
 * 7) Add extracts and lemon zest.
 * 8) Beat in salt, baking powder, baking soda and flour, and stir in buttermilk.
 * 9) Remove skillet from heat, and place peach slices, blueberries and almonds on caramelized sugar mixture.
 * 10) Pour batter over top, and place in oven.
 * 11) Bake for 45 to 50 minutes, or until top is puffy and golden.
 * 12) Remove from oven, invert, or slice in skillet and eat.