Ingredients:

2 sticks (8 oz. each) unsalted butter
2-1/2 cups confectioner’s sugar (Do NOT substitute granulated sugar.)
3/4 cup cake or all-purpose flour
1 cup ground blanched almonds
8 large egg whites

Preparation:

Melt butter over medium heat, stirring constantly, until there are brown bits throughout (figure A). Mix sugar, flour and almonds together in a mixer on low speed until combined. Add eggs whites and blend.

Add cooled butter to mixture and blend on low speed. It can be refrigerated or frozen at this point. It should stay fresh in the refrigerator for weeks (before baking), or can be frozen, then thawed overnight and baked.

Peach Upside-Down Cake

Ingredients:

3/4 cup brown sugar
2 Tbs. apple cider (or other fruit juice)
1/4 cup butter, softened
3/4 cup sliced peaches

Combine sugar, juice and butter in the bottom of cake pan. Spread loosely. Arrange peach slices around the pan (figure B) and pour batter on top.

Bake in a 350- degree oven 25 to 30 minutes until cake is firm. Allow to rest about 10 minutes, then flip upside down.

Other Variations

For pumpkin muffins, add 1/2 cup pumpkin puree.

Add four tablespoons cocoa to make a chocolate Bundt cake.

Make oatmeal muffins by adding 1/2 cup oatmeal and raisins.