Peach Upside Down Cake and Celebration Cake Recipe

Flatter: In large mixing bowl, cream together butter and sugar.
Beat in eggs, one at a time, and vanilla.
In separate bowl, combine flour, baking powder and salt.
To creamed mixture, alternately add dry ingredients and milk, beating until snooth.
Grease bottoms of three 9-inch (2.5 L)cake pans and line 2 bottoms with waxed paper.
Set aside.
For Peach Upside-Down Cake, pour melted butter into greased but unlined pan; sprinkle with brown sugar and almonds.
Arrange peach slices in circle on top of nuts.
Spoon 1/3 of cake batter over.
For Celebration Cake, spoon remaining batter evenly into remaining 2 prepared cake pans.
Bake all 3 cakes in 350°F (180°C) oven for 50 minutes or until tester inserted in centre comes out clean.
Reamove from oven; let cool for about 5 minutes.
Invert Upside-Down Cake onto serving plate. (This cake is best served fresh and warm.)
Remove layer cakes for Celebration Cake from pans and let cool completely on wire rack before filling and frosting.
Celebration Cake Filling: In top of double boiler, combine ground walnuts and cream.
Cook over boiling water for 10 to 15 minutes, stirring frequently, until thickened.
Remove from heat and let cool.
In mixing bowl, cream together butter, sugar, vanilla and maple flavoring; stir into nut mixture and beat until smooth.
Place one cake layer upside down on cake plate.
Spread with filling and top with remaining layer right side up.
Celebration Cake Frosting: In top of double boiler, combine maple syrup, sugar, egg whites, cream of tartar and salt.
Set over boiling water and beat until firm peaks form; stir in vanilla and maple flavoring.
Spread generously oyer top and sides of layer cake.