DIRECTIONS
- Preheat oven to 350°F.
- To a 9” cast-iron skillet, add 1⁄2 stick butter. Place skillet in oven for 5 minutes to melt butter. Swirl butter in skillet to coat bottom and sides. Sprinkle 1⁄3 cup sweetener evenly over bottom of skillet, then arrange peach slices in concentric circles on top of sweetener, slightly overlapping the slices. Place skillet in oven and bake peaches for 15 minutes.
- In a large bowl with a hand mixer, beat remaining 1 stick butter and remaining 1⁄2 cup sweetener until fluffy, about 4 minutes. Beat in milk, eggs, and almond extract until combined.
- Add flour, almond flour, baking powder, and salt to bowl and beat in just until mixed together. Dollop batter over peaches in skillet, then use an offset spatula or the back of a spoon to spread batter evenly.
- Bake until a toothpick inserted in center comes out clean or with a few moist crumbs attached, 40-45 minutes. Let cool in pan for 10 minutes, then invert onto a serving plate.
- In a medium bowl with a hand mixer, beat cream with sweetener until softly whipped.
- Serve slices of cake topped with whipped cream and almonds.
